The globe artichoke is related to the thistle. Its leaves are edible, as is the bottom part of the flower, called the 'heart' or 'fond' (which you can also buy tinned or frozen).
-Holding the artichoke by the stem, saw the body of the artichoke in half horizontally. Discard the purple leaves at the tip.
-Break the stem at the base of the artichoke by pushing it away from you. Pull the stem from the artichoke and remove the fibres.
-Snap the leaves from around the cut edges of the artichoke. Cut the remaining leaves from the artichoke.
-Holding the artichoke in the palm of your hands and, angling the knife, peel away the skin to leave only the white 'fond'. Slice off the tip of the artichoke.
-Scrape the hairy choke from the centre of the artichoke using a spoon.
Globe artichoke salad
Globe artichoke salad
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
