Artichoke Hearts

1. 1

   Break off the stalk, pull off the tough outer leaves from the base with a small sharp knife. Round the base slightly to neaten. Hold the top in one hand, slice off the bottom third. Discard the top two thirds - it is mainly fibrous leaf.

2. 2

   Place the hearts in cold water with the juice and skin of half a lemon to stop discoloration.

3. 3

   When ready, place in boiling water well-salted water (with a little lemon juice). Weigh down with a plate. Simmer for 15-20 minutes.

4. 4

   Pierce the centre of the heart to check it is tender.

5. 5

   Lift out into iced cold water. Drain and scoop out the choke. Fill the centre with, e.g. white crabmeat mixed with mayonnaise and chervil.

* Per serving · 4 servings · Values may vary.

No additional tips available.