The spring weather is still a bit patchy here in the northern hemisphere, but lovely spring artichokes have arrived in the local markets.
They are not all that difficult to cook even though they look as though they should be. There are endless possibilities, but here is a simple way I like to prepare fresh artichokes.
Cut the top off the artichoke and peel away several of the outer layers of leaves. Cut the stalk to about 5cm and peel the top rough layer.
Cut into quarters and place in water with a little lemon juice to prevent discolouration.
Heat some olive oil in a pan, place the artichokes in the pan and add about a cup of white wine and enough water to almost cover the artichokes.
Let them steam gently until tender. This will depend on the size and freshness of the artichokes. You may need to top up the wine and water as it evaporates. Once you can cut them easily they are done.
Remove from the pan and place in a bowl, pour a little extra olive oil over them, lemon juice to taste and season with salt and pepper. I also sprinkled some thyme leaves on the artichokes (because that is all I have growing on my balcony, you could use parsley or whatever takes your fancy)
Eat!