- 2 lemons, 1 halved and 1 juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 globe artichokes
No relation of the tuber-like Jerusalem artichoke, the globe artichoke is considered to be the…
- 200g butter, chilled
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 glass dry white wine (about 100ml/3½fl oz)
- 25g Parmesan (or vegetarian alternative)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Bring a large pan of salted water to the boil with the lemon halves. Cut the stalk off the artichokes. Drop them into the water and boil for 40-45 mins.
Dice the butter. Pour the wine into a pan, reduce by half, reduce heat and whisk in the butter one small piece at a time. Whisk in the Parmesan and lemon juice.
To eat, pull off the leaves, dip the broken end into the sauce, eat this and discard the rest. When you reach the middle, lift out the central leaves, scrape away the hairy choke and eat the artichoke heart.