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| Memories of Artichoke Hearts |
One of the best treats in Cyprus is sautéed artichoke hearts. Way better than dipping the inner petals in butter or marinating. But very labour intensive. The artichoke protects itself extremely well. Have never attempted one but do shamelessly beg J to do them.
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| Courtesy of Ocean Mist Farms |
He starts by breaking off the thorns. It is a thistle. Followed by removing the tough outer petals, then the inner petals and the furry choke. Finally down to the heart, as well as the core of the upper stem. Then carved into slices and rubbed with lemon juice. (Both for flavour and because like apple they would discolor. Finally sautéed in olive oil or butter.
He first observed a woman preparing one at the market in Larnaca. The rest was trial and no errors. And tonight’s lovely starter.