Artichokes

Trim and cut them just before cooking, then rub the exposed surfaces with lemon or drop the pieces into a bowl of water with lemon juice. The cut surfaces darken quickly when exposed to air.

Trim the stem and tough outer leaves, then steam them upright for about 25–40 minutes, depending on size. They’re ready when a leaf pulls away easily and a knife slips into the base; serve with melted butter, vinaigrette or aioli.

Pull off the leaves one at a time and scrape the soft flesh from the base of each leaf with your teeth. When you reach the centre, remove the fuzzy choke before eating the tender heart and base.

Choose firm artichokes with tightly packed leaves and a fresh-looking stem; a slight squeak when you squeeze them is a good sign. Keep them unwashed in a loose bag in the fridge and use within a few days.

Artichoke hearts are excellent in pasta, risotto, savoury tarts and salads. They’re also used in Mediterranean dishes such as carciofi alla romana, where whole artichokes are braised with herbs, garlic and olive oil.

For a similar tender texture in pasta or salads, use cooked asparagus or sliced fennel; neither has the same mild, nutty flavour. If a recipe calls for marinated artichoke hearts, cooked mushrooms can work in a savoury filling.

No. Globe artichokes are flower buds, while Jerusalem artichokes are knobbly tubers. Jerusalem artichokes have 73 kcal and 15.8 g carbohydrate per 100 g, compared with 44 kcal and 2.7 g in artichokes.

Yes. Artichokes are high in fibre: a 100 g portion provides 11 g.