Artichoke prep made simple with Natoora

We hope yo120313_blogu’ve had a chance to look round the beautiful Natoora shop we launched at Ocado last week. At Natoora, we’re proud to sell the very best fresh produce Italy, France and the UK have to offer, and in celebration of National Artichoke Day this Friday, have put together a simple step-by-step guide to help you make the most of this versatile vegetable.

Deliciously tender when cooked, artichokes can be the perfect addition to stews, or enjoyed on their own with just a drizzle of butter melted with lemon and herbs. And don’t be put off by their spikey appearance. They are actually really easy to prepare ̶ try it for yourself!

  1. Check the artichoke is fresh. It should be firm to touch and the leaves should be well attached to the heart.
  2. Start by cutting the head away from the stalk, and put the stalk to one side for later.
  3. Next, tear off the outer leaves, watching out for the spikes! Keep peeling off the leaves until you reach the lighter leaves underneath.
  4. Cut the artichoke horizontally, using a sharp knife to remove the tips of the remaining leaves.
  5. Get rid of any rough sections of stalk that are still attached to the head by gently slicing horizontally from the base of the leaves.
  6. Cut the head in half lengthways, or quarters if you prefer
  7. Scoop out any choke (the fluffy bit in the middle) with a spoon.
  8. To stop the head discolouring, pop it in a bowl of water with a squeeze of lemon.
  9. Now take the stalk and trim the toughest part off the bottom. You should be able to see a lighter coloured section in the middle of the stalk. This is the tender part, so peel it away and slice it. This is tender enough to eat raw if you like.
  10. Don’t throw away the discarded parts. Boiled in water, they will make a wonderful vegetable stock.

Katherine Miller from Natoora

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