Artichokes, or Globe artichokes to give them their full title, are actually a member of the thistle family, with only the tender parts of the leaves (the fleshy bracts) and the base of the flower head being edible.
Commonly used in Italian cuisine, prepared artichoke hearts are often marinated in herbs and oil as part of an anti-pasti feast, in salads or even on top of pizzas, as in Paul Ainsworth’s Giardinera recipe. In French cuisine, the typical preparation is to cook artichokes á la barigoule, which is a Provençal method of braising them in a white wine broth.
Several chefs in our collection favour the barigoule method, such as in Martin Wishart’s simple artichokes with carrot and celeriac, or in Luke Holder’s more extravagant ravioli, polenta and truffle recipe. In Summer, Marcus Wareing’s fresh garden salad should fit the bill.