Carciofi corfiot

Whilst driving around our corner of the island, we had noticed a number of small vegetable plots fenced around with what looked like cardoons, or possibly thistles. Of course, turned out to be much more interesting – artichokes, the first of this year’s crop, tender and fresh and bursting with flavour. We found some in the supermarket cum pub in the centre of Doukades (turn right, coffee and a stiffener, turn left, coffee and fabric softener). The shopkeeper proudly told us they came from her garden that very morning, so artichokes it was.

Buttered Artichokes ‘Villa Nola’

Fresh artichokes, at least one per person
Lemons
Butter (lots!)
Salt, pepper, bread

If you’re lucky, your artichokes still have a length of stem attached. This is precious! Trim the stalk a couple of inches below the globe. Pluck a few of the toughest outer leaves from the globe, but don’t go daft – if they’re as fresh as ours, almost everything is edible. Quickly peel the stalk, then split the artichoke in half from stalk to top. Drop both halves in water acidulated with the juice of a lemon, then fish one back out and remove the choke with a teaspoon. Do this carefully – you should be able to get all the furry seeds out without wasting any of the precious flower. Once cleaned, drop it back in the water. Do the same with all your artichoke halves.

If you have that precious stem, peel it and cut into bite-size chunks.

To cook, simply poach everything in a generous pan of boiling salted water to which you have added the juice of another lemon. Young artichokes will be ready in ten minutes, older specimens may take a further ten.

Melt too much butter in a small pan, and warm some rustic local bread.

To serve, drain your artichokes and arrange cut side up on a big plate.
Fill each one with melted butter, grind some pepper over, and let your guests dig in. Provide even more melted butter, and bread for every last precious drop of juice. The stalks are sweeter and have a flavour all their own.

Red wine works surprisingly well, something rich and spicy.