To prepare the artichoke bottoms, first remove the stem. Break the leaves off the base of the artichoke, until you have a conical shape. Cut off the central core of the leaves just above the heart, ...

Globe artichokes make ... the heart and the meaty bottom with the remaining sauce. Scrub Jerusalem artichokes and boil or steam until tender and then peel. If a recipe calls for peeled Jerusalem ...

then pull or slice off the hairy ‘choke’ and eat the heart and the meaty bottom with the remaining sauce. To prepare raw artichokes, cut the artichoke in half, through the 'equator' with a ...

Canned artichoke hearts and artichoke bottoms are common products in most grocery stores. For an easier, smoother artichoke base, artichoke bottoms are less fibrous than artichoke hearts.

Add the artichokes cut side down and cook until crusty on the bottom. Flip them and cook until ... Make Ahead: The recipe can be prepared through Step 4 and refrigerated overnight; let return ...

Put the artichokes and stock in a saucepan, and simmer for 15 minutes. Drain. When artichokes are cool enough to handle, cut each into 8 wedges (skip this step if using artichoke hearts).

Add in the artichokes with 80ml of water and braise over a gentle heat for 6 minutes with the lid on. Roll out the pastry on a lightly floured surface and use to line a 25cm diameter loose bottom ...

If they've been marinated in olive oil and herbs, you can put them right onto a grazing platter or drain them and toss them in salads or dip recipes. Brined artichokes should get a quick rinse after ...