Ask the experts

Spring is here and artichokes are one of its best offerings. Our food experts Fran Abdallaoui and Pamela Clark outline how to prepare them.

THE GLOBE ARTICHOKE is the large flower bud of the thistle and is a green, purple or bronze colour. Select artichokes with 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 should still feel firm. When you pull back the leaves, the freshness should make itself known with a definite “snap”. HOW TO PREPARE Whole artichokes are often overlooked, but the leaves are quite delicious. ARTICHOKE HEART The prized, tender centre of the artichoke is the heart. Cut the stem to about 3cm; cut 2cm to 3cm off the top of the artichoke, then snap off the leaves until you get to the heart. Scoop the furry choke out of the centre of the…

You're reading a preview of

The Australian Women's Weekly (Digital) - 1 Issue, October 2015

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.