A Vegducation: The Return

If your encounters of alcachofas (artichokes) are mainly via the medium of expensive jars, then this ‘how to’ is for you. Think, a la plancha (grilled), this way you bypass a mountain of soggy leaves and go straight to the nutty flesh at its meaty best. Don't let their dauntingly beautiful appearance put you off, anyone can cook these. Once again props to Pilar, for the sage advice on how to solve a problem like alcachofas!

First peel off almost 1/3 of the outer leaves. It might seem like a waste but you don’t wanna chew through that lot, believe me. Cut off the majority of the stem though not too close to the body, the tastiest bit is down there.

Next slice them across the body, and trim the tops off. Whilst tidying them up, start heating a frying pan or plancha, add the tiniest drop of olive oil.

Add them to the pan, leave for a few minutes on each side or until lightly charred. 

And bish bash bosh, lovely jubbly, you just cooked alcachofas. Maybe a squeeze of lemon for luck, but they are lovely au natural.

So unique are they in taste and texture that it’s hard to describe them as anything other than artichokey. Errrrmmmm earthy yet light, nutty and succulent, and delightfully interesting. So easy you can’t go wrong, my only word of advice is don’t eat them on a date night, they have a certain side effect….

Fork notes:

• Alcachofas have a natural dye (remember the paella), they discolour quickly so I tend to cut and cook them quickly.
• It’s said they match chicken, garlic, shrimp, mayo, cheese, paprika and veal, but you know me, I think they make a perfect pair with Jamon Serrano.
• Right now, in Valencia they are in season, and very cheap, roughly 20 cents a globe, so get involved, they aren't just for posh people.