Artichoke is one of those vegetables that often gets overlooked by home-cooks and there is a reason for it.

The preparation is fussy, takes time and even the eating is more of a ritual than a swift action to satiate the hunger. But it is so worth it!

Few things to remember when prepping:

1. Cut the stalk off and remove outer layers of tough leaves
2. It can be steamed and served whole
3. If you cut it open to get at the heart, keep in acidulated water to avoid discolouration.

The artichoke developed from the Cardoon and is believed to have originated in the Mediterranean. There are references to it’s cultivation an consumption in Italy in 300B.C. It was introduced to the UK in the 16th century, but it is not widely grown, sold or eaten her. Sadly.