Artichokes

Pick one that feels heavy for its size, with tightly closed leaves and a firm stem. Leaves may squeak when you squeeze them gently; avoid artichokes that are dry, split or widely open.

Snap off the small, tough leaves at the base, trim the stem and snip off any thorny leaf tips. Rub cut surfaces with lemon to slow browning, or put the artichoke straight into lemon water.

Boil or steam it for about 25–40 minutes, depending on its size. It is ready when a leaf pulls away easily and a knife slides into the base; drain it upside down so water escapes from between the leaves.

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

Keep them unwashed in the fridge, loosely wrapped or in a perforated bag, and use them within several days. Once cooked, refrigerate them in a covered container and eat within three days.

Serve a whole cooked artichoke with lemon vinaigrette, melted butter or garlic mayonnaise for dipping. The hearts also work well in risotto, pasta and savoury tarts, often with peas, broad beans or Parmesan.

No. The artichokes described here are flower buds; Jerusalem artichokes are edible tubers, with a sweet, nutty flavour and a texture that becomes soft when cooked.

Yes. Artichokes provide 13 g of fibre per 100 g.