Vanessa Pike-Russell

A globe artichoke. It's a very fiddly vegetable but the thin layer of tender flesh on each leaf. 

Boiled for twenty minutes, until the outer leaves come away easily.
A dip was made of butter, garlic and lemon juice. Only the very ends (at the base) of the artichoke leaves were eaten, using the teeth to scrape the tender pale flesh away from the outer leaf . 
It is more than worth it, especially when you dip it in butter, garlic and lemon juice before eating. Delicious!

I'm making this Easy Mezze platter by BBC GoodFood featuring marinated artichoke, feta cheese, lemon, olive oil, rocket, parma ham and bread. Simple and yet so tasty! Click on the image for the recipe

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