Monday, 11 June 2012
They arrive all at once and with the same dilemma, be extravagant and use only the hearts or eat them plainly leaf by leaf with butter?
I collected a whole bag full of tightly furled green artichokes on the weekend so I can afford to be profligate. Now all I have to do is decide how to cook them: in a frittata with chorizo? seared with onglet? stuffed with rice and tomato? in a sloppy soup with peas and a poached egg?
photo Stephen Brierley