Ford On Food

There are three varieties of artichoke – the Globe, the Jerusalem and the Chinese artichoke. The most common of which is the ‘Globe’. The globe artichoke is in fact, an unopened flower bud of a perennial of the thistle group of the sunflower family and is believed to be a native of the Mediterranean and the Canary Islands. If the bud is allowed to open, it blossoms as a brilliant violet-blue flower about 7 inches in diameter. Artichokes are available all year round, but peek in spring and autumn. The artichoke resembles a large green ball of scales (petals) that get smaller and tenderer toward the vegetables centre. Although I’ve regularly seen artichokes in many grocery stores, Most Australians would be unfamiliar with their preparation – whereas most Europeans cook them regularly. Whole Globe Artichokes are prepared for cooking by removing all but 5-10mm of the stem, and cutting away the top third of the artichoke. Any tough or pointy outer leaves can be pulled off. You should also squeeze some lemon juice