Set Artichoke Hearts a Flutter with Butter
Blog Entry: Monday 22 Jun 2009
Thomasina Miers reminisces in The Times about beloved buttery artichokes: ‘As a child, globe artichoke dipped in beurre noir was the greatest treat we could have at this time of year. That we were allowed to eat with our fingers all the way through supper and get as messy as we liked was the first thrill. I still remember the excitement at being able to fiddle with the artichokes as much as I liked without being told off.’
‘A big bowl in the middle of the table caught all the leaf discards and, as they slowly mounted up, we would get closer to the heart of the chokes,’ she continues. ‘This was the best bit. The remainder of the salty, nut-brown butter would be poured into our little butter bowls and slabs of fresh bread would be sliced. Then we would dunk the hearts into the butter, sprinkled with more Maldon salt, and mop all of it up with pieces of the torn fresh bread. That would be it . . . the best supper of the year for next to nothing.’
Both full grown and baby artichokes are in season now and ready for you to enjoy with real butter.
Read Thomasina Miers’ full article at the Times Online.
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