Vanessa Pike-Russell

A globe artichoke. Photograph by Vanessa Pike-Russell]

It's a very fiddly vegetable but the thin layer of tender flesh on each leaf is a delicacy. I prefer the artichoke hearts marinated in oil when you're in a rush. They are great as part of a Mediterranean salad, on pizza or added to a mezze platter.

[Photograph of cooked artichoke and garlic, lemon butter by Vanessa Pike-Russell ]

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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