Preparing artichoke hearts

The globe artichoke is related to the thistle. Its leaves are edible, as is the bottom part of the flower, called the 'heart' or 'fond' (which you can also buy tinned or frozen). When buying artichokes, look for those that offer firm resistance when squeezed between your palms. The fond turns brown on contact with the air, so work quickly, covering peeled artichokes in acidulated water.

• Holding the artichoke by the stem, saw the body of the artichoke in half horizontally. Discard the purple leaves at the tip.

• Break the stem at the base of the artichoke by pushing it away from you. Pull the stem from the artichoke and remove the fibres.

• Snap the leaves from around the cut edges of the artichoke. Cut the remaining leaves from the artichoke.

• Holding the artichoke in the palm of your hands and, angling the knife, peel away the skin to leave only the white 'fond'. Slice off the tip of the artichoke.

• Scrape the hairy choke from the centre of the artichoke using a spoon.