🌿 Fresh Tender Globe Artichokes – Earthy & Distinctive

Our Fresh Tender Globe Artichokes are striking speciality vegetables with tightly layered green leaves and a distinctive earthy, slightly nutty flavour. The tender flesh at the base of the inner leaves and the succulent artichoke heart are the prized edible portions.

Globe artichokes can be steamed, boiled, roasted or grilled and are often served with melted butter, vinaigrette or a creamy dipping sauce. Their tender hearts also make a delicious addition to salads, pasta dishes, pizzas and Mediterranean-inspired recipes.

With their impressive appearance and delicate flavour, fresh globe artichokes turn a simple meal into something special. 🍋🌿

💚 Health Benefits of Fresh Globe Artichokes

Globe artichokes provide fibre, folate, vitamin C and naturally occurring plant compounds as part of a healthy, balanced diet.

🌾 High in Fibre

Artichokes are naturally high in dietary fibre, which supports normal digestion and contributes to a healthy gut.

🛡️ Contains Natural Antioxidants

They contain naturally occurring antioxidant compounds that help protect the body’s cells from oxidative stress.

🩸 Provides Folate

Folate contributes to normal blood formation, psychological function and the normal function of the immune system.

💪 Provides Vitamin C

Vitamin C supports normal immune function and contributes to the protection of cells from oxidative stress.

⚖️ Naturally Low in Fat

Globe artichokes are naturally low in fat while providing plenty of flavour, texture and fibre.

📊 Globe Artichoke Nutrition

Approximate nutritional values per 100g of raw globe artichoke:

• Energy: 47 kcal
• Carbohydrates: 10.5g
• Fibre: 5.4g
• Protein: 3.3g
• Fat: 0.2g

Nutritional values are approximate and may vary depending on the size, variety and cooking method.

🔪 How to Prepare Globe Artichokes

1. Rinse the artichoke thoroughly under cold running water, opening the leaves slightly to remove any trapped dirt.
2. Cut away approximately 2–3cm from the top.
3. Trim the stalk, leaving a short section attached. Peel away its tough outer layer, as the tender centre can be eaten.
4. Remove any small, tough leaves around the base.
5. Use kitchen scissors to snip the sharp tips from the remaining outer leaves.
6. Rub the cut surfaces with lemon to help limit browning.
7. Steam or boil the artichoke whole, or carefully cut it in half before roasting or grilling.
8. Remove and discard the fuzzy choke before eating. With a whole cooked artichoke, this can be done after the leaves have been removed.

🍽️ How to Eat a Cooked Artichoke

• Pull away one leaf at a time.
• Dip the fleshy base into your chosen sauce.
• Place the leaf between your teeth and gently scrape away the tender flesh.
• Discard the remaining fibrous portion.
• Remove the fuzzy choke to reveal the tender heart underneath.
• Cut and enjoy the heart and peeled tender stem.

The tough leaf tips and fuzzy central choke should not be eaten.

🧄 Steamed Globe Artichokes with Garlic Butter

Tender steamed artichokes served with fragrant garlic and lemon butter make an impressive starter or side dish.

🛒 Ingredients

• 2 globe artichokes
• ½ lemon
• 115g unsalted butter, melted
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste
• Fresh parsley, chopped (optional)

👩‍🍳 Method

1. Prepare the artichokes by trimming the tops, stalks and sharp leaf tips.
2. Rub the cut surfaces with the lemon half.
3. Place the whole artichokes upright in a steamer basket over simmering water.
4. Cover and steam for approximately 30–40 minutes, depending on their size.
5. Check they are ready by gently pulling an outer leaf—it should come away easily. A knife should also slide into the base without much resistance.
6. Meanwhile, combine the melted butter, garlic, lemon juice, salt and pepper.
7. Allow the cooked artichokes to cool slightly.
8. Serve whole with the warm garlic butter for dipping, removing the fuzzy choke before eating the heart.
9. Finish with fresh parsley, if desired.

🔥 Roasted Globe Artichokes with Lemon and Herbs

Roasting creates tender artichoke hearts and beautifully caramelised edges with plenty of Mediterranean flavour.

🛒 Ingredients

• 2 globe artichokes
• 1 lemon
• 3 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 1 teaspoon dried oregano or thyme
• Salt and black pepper, to taste
• Fresh parsley, to garnish

👩‍🍳 Method

1. Preheat the oven to 200°C/180°C fan/Gas 6.
2. Trim the artichokes and cut them carefully in half lengthways.
3. Scoop out and discard the fuzzy choke using a teaspoon.
4. Rub all cut surfaces with half of the lemon.
5. Arrange the artichokes cut-side up in a roasting dish.
6. Add the garlic, herbs, salt and pepper.
7. Drizzle with olive oil and squeeze over the remaining lemon juice.
8. Cover tightly with foil and roast for 30 minutes.
9. Remove the foil, turn the artichokes cut-side down and roast for another 15–20 minutes, or until tender.
10. Garnish with fresh parsley and serve warm.

❓ Frequently Asked Questions

Which parts of a globe artichoke are edible?

The tender flesh at the base of the leaves, the artichoke heart and the peeled centre of the stalk can be eaten. The tough upper leaves and fuzzy central choke should be discarded.

How do I know when an artichoke is cooked?

An outer leaf should pull away easily, and a knife should slide into the base with little resistance. Cooking time varies according to its size.

What does a globe artichoke taste like?

Globe artichokes have a delicate, earthy and slightly nutty flavour. Their tender hearts have a pleasantly soft and creamy texture when cooked.

Can globe artichokes be eaten raw?

Very young, tender artichokes can be finely sliced and eaten raw. Larger globe artichokes are usually cooked to soften their firm, fibrous leaves.

How should I store fresh globe artichokes?

Keep them unwashed in the vegetable drawer of your refrigerator. Placing them in a loosely closed or perforated bag can help prevent them from drying out.

Why do cut artichokes turn brown?

Their cut surfaces naturally oxidise when exposed to air. Rubbing or soaking them in lemon water can help slow this discolouration.