I have always loved the earthy and tender flavour of artichokes, but have just never thought to cook them myself… until last week. When a surprise visit from some friends yielded a homegrown hamper of broccoli, honey and the most perfect artichoke you have ever seen, the challenge was on to do it justice.
Using Henry’s (now famous) recipe we had Mulgoa artichoke hearts and broccoli served with roast chicken, potatoes from Turramurra Lookout community garden, garlic grown in Kellyville and the other ingredients came from our backyard. Its culmination was a proud moment for local produce everywhere. If you love the smell of French cooking, you’ll want to give this a try.
- To cook the artichoke heart bring a pot of water to the boil adding salt, pepper, a couple of bay leaves, oil and lemon juice.
- Place the artichoke in the water with the stem removed (leaving about 5cms).
- Simmer for 20 minutes.
- Meanwhile get some butter, crushed garlic and chopped parley on a pan/small pot.
- Heat until the butter starts to bubble.
- Remove artichoke from water and drain.
- Pour butter over the heart and either cut up to eat or peel leaves off one at a time being careful not to eat the hard part of the leaf and rather scrape the delish fleshy parts off with your teeth! Yum.