Artichokes

Rinse it, cut off the stem and the top centimetre or two, then snip off any sharp leaf tips. Rub the cut surfaces with lemon to slow browning; peel the stem, too, as its tender centre is good to eat.

Boil medium artichokes for about 25–35 minutes, or steam them for 30–40 minutes. They are ready when a leaf pulls away easily and a knife slides into the base; drain them upside down so water runs out from between the leaves.

Pull off the leaves and scrape the soft flesh from each one with your teeth. When you reach the heart, remove the fuzzy choke before eating it; the heart and the peeled stem are tender and edible.

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

Lemon, garlic, olive oil, parsley and Parmesan all work well with their earthy flavour. Artichoke hearts are popular in risotto, pasta and savoury tarts, while whole boiled artichokes are often served with a dipping sauce.

Yes. Artichokes are a source of fibre, with 5.7 g per 100 g.

Yes, but raw artichoke is firm and can taste slightly bitter. Use a very fresh one: trim away the tough outer leaves, slice the tender heart thinly, remove the fuzzy choke if present, and dress the slices with lemon.

Choose one that feels heavy for its size, with compact leaves and a fresh green appearance. Leaves may squeak when gently squeezed; avoid artichokes that are very dry, widely spread or badly browned.