CHOOSING
Look for artichokes that have tightly packed leaves, or petals, and feel heavy for their size, with a firm stem. The leaves of small artichokes can be slightly looser, but they should still feel firm. When you pull back the leaves, the freshness should make itself known with a definite “snap”.
STORING
Artichokes start to deteriorate once picked from the thistle, so eat them as soon as possible after buying. Store them in the crisper of your fridge for up to 2 days.
Preparing & using artichokes
Remove a couple of the tough outer leaves, then cut the stems so the artichoke sits flat. For leaves and heart only, leave whole; for stuffed artichokes, cut 2cm to 3cm off the top, then scoop out the inedible choke before cooking. When cooking several artichokes, make sure they’re of similar size to ensure
