Confession. I have never cooked a globe artichoke until now. I was always scared by the faff of cooking them because of the alien way they look plus I never experienced them growing up in HK… Why oh why did I wait so long??!!
They are surprisingly easy to cook when you roast them, I used my garlicky curry leaf butter and finished them with a curry leaf parmesan crumb… gotto say I was soooo pleased with how they turned out!
I picked up 2 of these beauties from @bayleyandsage and then researched how to cut and cook them… this way suited me and it was super simple.
Have you tried cooking globe artichokes before?
1. Pre-heat the oven to 200C
Ingredients
Instructions
2. To clean the artichokes, cut off the stem then peel off the tough outer layers by hand. Once you reach the softer layers, use a serrated knife to cut off about 3/4 inches from the top then cut the artichoke in half lengthwise
3. Using a spoon, remove the fuzzy choke on the inside and add half a teaspoon of lemon juice over the surface to prevent the artichoke from discolouring
4. Cut out 4 large pieces of foil big enough to wrap each artichoke half in, season each half with sea salt and pepper and place 1 tsp of garlic curry leaf butter in the centre of the artichoke
5. Wrap each one in a foil square and place in a baking dish
6. Roast in the oven for 40 minutes until soft and cooked through
7. Meanwhile make the crumb: In a food processor blitz the bread slices, parmesan, remaining 2 tsp of curry leaf butter and season to taste, add chilli flakes if desired
8. Remove the foil from under the artichokes, place them back in the oven dish then scatter the top with the crumb and cook for another few minutes until golden
9. Enjoy immediately!