Artichokes and Cardoons

Artichokes are best eaten straight after picking, but they’ll keep well in a plastic bag in the fridge for up to four days. A good specimen has a tight leaf formation and feels heavy for its size.

Store cardoons in a plastic bag in the fridge and use within a week. If they–re too long for your fridge, cut them in half and discard the shrivelled part.

Large artichokes suit boiling, steaming or stuffing. Small artichokes are usually more tender and good for trimming down and braising. Clean artichokes by sitting them upside down in a big bowl of water for a minimum of 10 minutes, allowing any dirt to sink. If you’re in a rush, a quick rinse under a tap will do. The cut surfaces of artichokes discolour quickly, so put them into a bowl of cold water acidulated with a good squeeze of lemon juice or a splash of white wine vinegar.