As winter draws to a close, globe artichokes begin to show up on the shelves in more abundance.

Globe artichokes are the buds of the artichoke plant and when tiny they can be consumed whole. If you leave them on the plant, past the opening stage, then you’ll see majestic blue flowers develop.

Artichokes can be a bit fiddly to prepare, but are well worth it to those who appreciate their delicate flavour. Once they’re big and fleshy, the hairy ‘choke’ in their centre needs to be removed, then they can be boiled or steamed and served with a dipping sauce such as vinaigrette or Béarnaise, or stuffed and braised slowly in the oven and served hot or at room temperature.

Unless well trimmed, they can also be a bit fiddly to eat, as you have to pull the flesh off each leaf with your teeth and discard the fibrous end, until you get to the tender heart, but it’s well worth it and the theatre of eating an artichoke this way, is all part of the pleasure. Be careful with your wine match as many wines develop a nasty metallic taste when paired with globe artichokes.