HOMAGASH, so lemmi tell you my love story with artichokes in a completely long-winded way because that’s how I do.
I have an Italian amiga whose mum can c o o k, so whenever I would go over to her house I’d be super excited because I knew that she would HOOK ME UP with some gorgeous food (that I strived to pronounce correctly). T’was she who set me up with globe artichokes waaaaay back in secondary school. I’m going to be really honest here and say that I thought that they were quite dodgy looking at first, but as soon as I gave them a shot it was love at first taste.
Artichokes are an incredibly versatile side dish – giving my rice obsession a lovely vacation. They can be pickled and used to level up a salad, steamed with a gorgeous vinaigrette dressing or grilled in the way that I’m sharing with you today.
Now, I usually do buy them in pickled form over the deli counter – just because I rarely come across whole globe artichokes (omg once I was in Oxford Circus and saw a lady carrying these me-sized ones like they were a bouquet of flowers and I just froze staring at her in awe like a crazy lady, until she disappeared from my poor vision).
Anyhooooooo victory was eventually mine because the other day I was in Tesco minding my own business and trying not to overspend – yet failing miserably – until I heard this beautiful voice singing my name. I then turned my head and notice that it was one of those exotically golden ‘REDUCED’ stickers serenading me from the veg section…and what do I see attached to it?
GLOBE ARTICHOKES! YEAAAAASSSSS DASRITE. And for how much???? 79p.79p.79p.79p.79p.
The rest is history but you can only imagine my excitement and crazed reaction in the aisle. Anyhoo, as Jesus pointed me to such a blessing, aaaand because they’re in season at the moment (from March-May)…why don’t we make a great artichoke side dish together?
YO to the LO.
Oh by the way, if you’re yet to taste an artichoke then I will say that they have a mild bitter but nutty taste that you can assimilate to nothing other than an artichoke :). I double dare you to add them to your taste bank.
(cor, blimey! wouldya lookathat)
Parmesan Dusted Artichokes
2 whole globe artichokes
2 lemons, halved
100ml white wine vinegar
1 tbsp. honey
2 tbsp. parmesan
5 sprigs thyme
1 garlic clove, lightly pressed*
2 tsp. sea salt
2 tsp. ground black pepper
1 tsp. olive oil
*using the back of your knife, lightly press the garlic clove so that it is not crushed but split
- Slice the heads of the globe artichokes approximately one centimetre from the top before peeling their leaves until you find ones that are no longer green but light yellow.
- Cut artichokes in half with a serrated knife and squeeze 1 lemon’s worth of lemon juice over them, making sure they are saturated to prevent oxidation. Then, place them into a pot.
- Add half a lemon, white wine vinegar, 1½ salt, 1 tsp. pepper, garlic and boiling water (enough to drown artichokes). Cover pot, and bring to medium boil for approximately 30 minutes, or until you can poke a knife through it without meeting much resistance (a bit like when you’re boiling a potato).
- Drain, place in a pot then drizzle honey, remaining lemon juice, salt and pepper. Pick off thyme from 2 sprigs and add to bowl. Mix together.
- Drizzle olive oil on griddle pan and place on high heat. Brush remaining thyme sprigs along pan before grilling artichoke halves for 3 minutes on each side.
- Remove from griddle and dust with parmesan. C’est fini :).