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Some people rejoice when fresh artichokes come into season in Spring. Globe artichokes may look fiddly to prepare but once you get to the heart of the artichoke and remove the bitter choke, they are simply irrestible. The Italians love to marinate them in olive oil, bake them stuffed with herbs and spices, stir them through pasta or rice dishes and add them to salads.
Recipe by Paul Bloxham
Recipe by Frank Bordoni
Recipe from Criniti's Darling Harbour