Artichokes with hazelnut butter
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The globe artichoke can be considered a troublesome vegetable. There’s a lot to trim when you’re preparing them, and even when cooked it’s not exactly obvious how you eat them. Are they worth the effort? Discover Danny’s (aka blogger Food Urchin) attempts at preparing and cooking his own home grown artichokes.
Method
1
Wash the artichokes in the sink and slice off the stems, turn upside down and tap the bottom to encourage the leaves to splay out and then snip the tips off with some scissors or a sharp knife. Place in a steamer and steam for 40 minutes or until a skewer passes easily through
2
Meanwhile, lightly toast the hazelnuts in a pan and then rough chop. Add the butter to melt through the nuts, stirring for a minute or two. Place in a blender or pestle and mortar and whizz to a rough paste
3
Serve your artichoke whole on a plate with a side of hazelnut butter in a ramekin on the side. Pick the leaves off and dip away to your hearts content but don’t choke on the choke
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Artichokes with hazelnut butter
