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Asteraceae · Local season calendar · ENTRY 01

Artichoke

Vegetal, slightly bitter and nutty. Fleshy leaves, tender heart.

Origin
Mediterranean Basin · Asteraceae
Texture
Fleshy leaves, tender heart
THE VEGETABLE AT A GLANCE

Its flavour and texture

Vegetal, slightly bitter and nutty.

Family
Asteraceae
Origin
Mediterranean Basin · Asteraceae
Texture
Fleshy leaves, tender heart
01
BEFORE COOKING

Choose and prepare it well

Snap stalk, remove tough leaves and rub cuts with lemon; remove choke before or after cooking.

IN PRACTICE, STEP BY STEP
  1. Choose a firm vegetable, heavy for its size with no soft areas. Wash whole before cutting to avoid transferring dirt into the flesh.
  2. Remove only genuinely tough or damaged parts. Thin skins, stalks, tops and cores are often usable when fresh: the waste-reduction section explains how.
  3. Cut similarly sized pieces for even cooking. Separate tender from thick parts so you can start cooking them at different times.
TERMS TO KNOW
Artichoke choke
fibrous mass above the artichoke heart; inedible and removed with a spoon.
Artichoke heart
tender, fleshy part beneath the choke, also known as the artichoke bottom.
Braise
cook gently, covered, with a little liquid, optionally after browning.
Trim
remove damaged, dry, hard or earthy parts before cooking.
Blanch
briefly immerse in boiling water and drain; some recipes then call for cooling in iced water.
Thinly slice
cut into thin slices or strips as evenly as possible.
02
THE RIGHT TECHNIQUE

The cooking method that suits it

Steam, simmer, braise or pan-fry small purple artichokes.

SÈVE MINI-RECIPE · STEP BY STEP

Artichokes with lemon vinaigrette

Total time · 35 min2 people

BEFORE YOU START

Wash, dry and cut vegetables before starting. Preheat the oven or pan when required: the right temperature from the start improves texture and browning.

RECIPE GUIDANCE25 to 30 minutes
INGREDIENTS
  • 2 artichokes
  • 1 lemon
  • 1 tsp mustard
  • parsley
  • olive oil
  1. 1

    Snap stalks, rinse artichokes and steam for 25–30 minutes.

  2. 2

    Mix mustard, lemon juice, oil and chopped parsley.

  3. 3

    After eating the leaves, remove choke and serve the heart with vinaigrette.

HOW TO TELL WHEN IT IS READY

Taste rather than relying only on the timer: vegetables should retain the texture intended by the recipe, without a raw centre or unintended softness.

TERMS EXPLAINED
Artichoke choke
fibrous mass above the artichoke heart; inedible and removed with a spoon.
Artichoke heart
tender, fleshy part beneath the choke, also known as the artichoke bottom.
Braise
cook gently, covered, with a little liquid, optionally after browning.
Trim
remove damaged, dry, hard or earthy parts before cooking.
Blanch
briefly immerse in boiling water and drain; some recipes then call for cooling in iced water.
Thinly slice
cut into thin slices or strips as evenly as possible.
03 · GOOD PAIRINGS

What to pair it with

lemongarlicparsleyParmesanham
04 · SIMPLE IDEAS

Where to use it

vinaigrettebarigoulerisottotart