Yotam Ottolenghi’s artichoke recipes

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Artichokes are a lot more versatile than they seem, whether you’re cooking globes from scratch, or using jarred, tinned or frozen hearts

There are three ways to get to the heart of a globe artichoke. One is to do all the work yourself; to roll up your sleeves and get on with the task of chopping and trimming the outer leaves until you reach the heart and remove the choke. The second is to make a meal out of reaching the heart, picking away at those leaves and using them to scoop up all sorts of dips, until the heart reveals itself, prize-like, at the end. And the third way is to outsource the job entirely and start with jarred or frozen artichoke hearts. The advantage of this last approach is that you can be liberal with how many you use in a dish, plus it leaves you with plenty of creative energy to play with at the stove. So, today, three very different recipes for however you choose to get to the heart of the matter.

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