Sanctuary from The Mad World
Ask not what you can do for your country. Ask what's for lunch. - Orson Welles

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:

1 globe artichoke
1-2 tbsp olive oil (depending on the size of the artichoke)
Salt to taste

Directions:

Preheat the oven at 250 degrees Celsius.

Wash and dry the artichoke. Mix the olive oil with salt. Place the artichoke on a piece of a large aluminium foil. Separate the artichoke petals apart without breaking them and pour the olive oil into the layers. Try to oil evenly. 

Close the foil around the artichoke to make a tight parcel. Place the parcel in an oven and bake for about 45 minutes. To test if the artichoke is done, open the parcel (be careful of the gushing steam) and pull a petal. If it comes off easily, then it’s done.

Serve as is or with a lemon juice & salt dip.