While the potatoes are cooking, pat the artichoke slices dry with kitchen paper. Heat the olive oil in a medium frying pan. Cook the garlic for 1 min, then add the artichoke hearts and some seasoning. Cook for 5 mins until golden and crisp. Mash the cooked artichokes into the potatoes, reserving a few for the top, and warm through again on low heat until piping hot.

Serve with the rest of the artichokes on top. Cut the lemon in half and rub the exposed flesh over each artichoke. Squeeze the remaining lemon juice into a pan of rapidly boiling, salted water. Plunge the artichokes into the water and boil uncovered for 25 to 30 minutes, until the outer leaves are easily detached.

While the artichokes are cooking, make the vinaigrette. Combine the vinegar and mustard by placing them in a small container that has a detachable sealed lid. Now carefully add the salt and freshly ground pepper to your preferred taste. Next, pour in the olive oil into the container before securing the lid, then shake the mixture vigorously to make a thick dressing.

Taste check it first before adding any more mustard, vinegar or seasoning - this dressing will keep fresh in the fridge for several days. Once the artichokes have finished cooking, drain off the water, then carefully — because they will be very hot - turn the artichokes upside down and squeeze out most of the remaining water.

Using a sharp knife, remove the top half of the artichoke. Peel off the rest of the leaves and then remove the 'hairy' choke. Take out the hearts carefully using a spoon, and serve immediately with the vinaigrette dressing.

It is worth keeping the leaves as they contain a delicious and succulent base. Dip the base of the leave in the dressing then draw through your teeth to remove this tasty morsel. Globe Artichoke Soup. This soup is wonderfully creamy with a delicate artichoke flavour. Sauté for another minutes until the artichokes begin to soften.

Add the stock and seasoning. Bring to a simmer and cook for about 10 minutes until the artichokes are very tender. For a really fine result, push the blended soup through a sieve back into the pan. The soup should have a smooth and velvety texture.

Taste and adjust the seasoning before serving in warm bowls. Globe artichokes are the large, unopened flower bud of a plant belonging to the thistle family.

The many leaf-like parts making up the bud are called scales. Peak season is in April and May. Two Artichokes Rafuse, Will 12 in. x 10 in.

Buy this Mounted Print at AllPosters. Artichoke Hearts are baby artichokes with tender leaves that are picked before the prickly inner 'choke' has developed. The fleshy base or heart is edible after the hairy central 'choke' is removed.

The bases of the leaves are also edible. Two compounds in artichokes, cynarin and chlorogenic acid, stimulate the sweetness receptors and make everything taste sweeter for a short period of time. The effect usually goes away after drinking some water, milk, wine, etc. which will taste sweet. The artichoke was first developed in Sicily and was known to both the Greeks and the Romans.

In 77 AD the Roman naturalist Pliny called the choke one of earth's monstrosities, but many continued to eat them. Historical accounts show that wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that this treat would be available year round.

It was not until the early twentieth century that artichokes were grown in the United States. All artichokes commercially grown in the United States are grown in California. In the U. Castroville, California is known as the Artichoke Capital of the World.

It is where Norma Jean Marilyn Monroe was crowned Artichoke Queen in FREE Magazines and other Publications An extensive selection of free magazines and other publications. Also see: Food Articles and Cooking Tips.

FOOD TRIVIA and FOOD FACTS.