Globe artichokes, the great spring vegetables

If they were too become too popular then you would then find them forced to grow all year round, available in all produce sections and the corner store.

Thankfully, they appear out of their thick, green foliage at a time when we need them most, for spring is at the beginning of its production period, but we're not quite ready for the harvesting of other fruits and vegetables.

So globe artichokes make a welcome addition to my table.

Their appearance makes them look difficult to cook and serve, but with a little time and a sharp vege knife you can have the edible buds ready for the table quicker than you can say: "Pass me the pepper."

The globe artichoke (cynara cardunculus) is a perennial thistle originating in southern Europe and around the Mediterranean.

The edible portion of the buds consists primarily of the fleshy lower portions of the involucral bracts (use that in scabble) and the base, known as the "heart"; the mass of immature florets in the center of the bud is called the "choke", (which is inedible in older, larger flowers and needs to be removed before cooking.)

Coming from the thistle family would explain the acidic aftertaste.

If you don't clean your knife and chopping board after preparing they will brown easily, so cook in acidic (lemon juice) water with salt.

The white, fleshy part of the outer leaves can be eaten by scraping them between the teeth, while the heart is tender and resembles the taste of asparagus and new potatoes.

Have you tried tinned or bottled artichokes in the past and not enjoyed them, normally because they are swimming in cheap vinegar or oil? Then give yourself a new experience and sample freshly cooked artichokes, in season right now and available from the Marlborough Farmers' Market

Pickled artichokes

Ensure the artichokes are at their freshest by only choosing ones that are tightly closed and firm to the touch. Once they have been pickled, you can use them in a multitude of ways: in salads, sauted, with olives and cheese, or pured as a dip.

300 ml white wine vinegar

6 cloves garlic, sliced

2 teaspoons salt

400 ml water

4 lemons (2 sliced, 2 juiced)

10 medium-sized globe artichokes

4 tablespoons olive oil

Bring the vinegar, garlic, salt and olive oil in the water to the boil and simmer gently with two sliced lemons.

Remove the outer leaves of the artichokes, chop off the top third and discard.

Trim the stalk to the white and then split and remove any fibrous hairs.

Slice into quarters or thirds and toss with the juice of the other two lemons.

Add to liquid and bring to the boil, simmering until tender.

Pack into hot, sterilised jars, and seal.

- The Marlborough Express