One of the most intriguing vegetables out there.
4 fresh artichokes, washed well under cold running water
3 tbsp (45ml) water
¼ cup (60ml) olive oil
2 tbsp (30ml) balsamic vinegar
salt and freshly ground pepper
Place artichokes into a heavy-based saucepan and add water, olive oil and vinegar. Season well with salt and pepper and cover with lid. Heat gently, allowing it to simmer for about 30-40 minutes or until artichoke leaves pull of easily and the liquid is reduced to half. Remove artichokes from pot, place onto a platter and pour over dressing.
To eat, pull off the leaves, dip the broken end into any extra dressing, eat this and discard the rest. When you reach the centre, scrape away the hairy choke, discard, and eat the artichoke heart.
Artichokes are notoriously difficult to pair with wine due to the presence of a chemical called cynarin making what’s in your glass seem sweeter than usual. Try something that is bone dry like a Sauvginon Blanc or for something a bit more unusual, a Fino Sherry.