Globe artichokes are in season in the spring and, like most vegetables, the baby ones are less tough and, in this case, less iron-flavored than the bigger ones making them perfect for raw salads. If not serving immediately, once cut, they should be seasoned with lemon to avoid discoloring. If not in season, preserved artichoke hearts in oil, which are best done at home compared to store bought ones, add so much more flavor. This recipe prepares the artichoke whole, but if looking to just cook the hearts there are various videos online showing you how to trim the artichokes down to just the heart, if you haven’t done this before, which is quite easy. They can then be simply put into a jar of olive oil for storage.
Rinse artichokes well and cut off the stem so it’s flat with the base of the bulb. Cut off ¼ of the top of the artichokes
(usually about 1″ on a large artichoke).
Stand up in 3″ of water in a deep pan (i
Boil gently, until a center leave can be pulled out easily, about 25-40 minutes depending on the size of the artichoke. Turn upside down to drain. Add lemon juice, olive oil, and seasonings, if desired, but we like herbs de Provence and French sea salt.