Baked Artichoke
I was waiting for our orders to arrive at Le Cedre, Zurich when I looked around the dining room. Almost every table had a globe artichoke. The diners pulled a petal from this beautiful, lotus-like green flower and scrape it with their teeth. I was jealous but we had ordered enough. I’ve never eaten one presented so beautifully and I want to know how the professionals cook it.
The one served in Le Cedre was, I guess, a steamed artichoke. I’m not sure what dip it was served with or what flavourings were in the artichoke. I decided to bake mine, simply drenched in olive oil. It was a good call as the sweet artichoke was flavoured with the delicate olive and, unlike the microwaved or steamed method, there was a subtle smoky flavour. Eating was also convenient as the petals came off easily when pulled.
Ingredients:
