Globe Artichoke (Purple) - Certified Organic

Purple globe artichokes only hang around for a short window in spring, so when they turn up, I grab them. They're smaller and more tender than the big green ones, with a slightly nutty flavour and a lovely colour on the plate.

They're one of my favourite things to cook for a slow spring lunch in the Northern Rivers.

They can look a bit intimidating, but once you've prepped one, you'll be fine.

How to prepare

• Fill a bowl with water and squeeze in half a lemon. Artichokes brown quickly once cut, so drop them in as you go.
• Snap off the tough dark outer leaves until you reach the paler, softer ones.
• Cut off the top third of the artichoke and trim the stem, peeling it with a veggie peeler (the stem is tasty too).
• Cut it in half. If there's a fuzzy choke in the middle, scoop it out with a teaspoon. Young purple ones often have very little.

Recipe ideas

• Steamed whole: steam for 20 to 30 minutes, until a leaf pulls out easily. Pull the leaves off one by one and dip them in melted butter or garlic aioli.
• Charred: blanch the halves for 5 minutes, brush with olive oil and char on a hot pan or barbecue. Finish with lemon and sea salt.
• Braised: cook the halves gently in olive oil, garlic, a splash of white wine and some thyme until soft. Great on toast or through pasta.
• Raw: slice very thinly and toss with lemon, olive oil and shaved parmesan. This works best with small, tender ones.

How to store

Keep them in a sealed bag in the fridge and use them within a few days, while the leaves are still tight.

Sold individually.