Can simply eat just as they are or make a lovely first course with tender leek salad and shavings of Parmesan and a good Parma ham.

Ingredients:
8 x baby globe artichokes,cut off at stem and outer leaves peeled back till pale green and tender leaves remain
150milliliters fruity olive oil
2 x lemons juice and zest
4 x cloves garlic whole
1 x rib celery diced
2 x shallots diced
12 x peppercorns
1tbsp coriander seeds
125milliliters dry vermouth /or dry White wine
1tbsp sea salt
2 x sprigs rosemary

Cooking Instructions

Directions

Take half lemon juice and add to a bowl of cold water
When prepping artichokes immerse them into acidulated water to prevent discolouration
In a deep saucepan add all other ingredients ,add 1liters water and bring to boil
Place artichokes inside
Return to simmer then lower heat and gently poach till tender about 12/15 minutes
Leave to cool in liquor

Source: My collection – Jeff Baker – J Bakers Bistro Moderne

Jeff Baker

Recipes: 48
Blog Posts: 0

Jeff Baker is Farmison & Co's development chef and guardian of our food quality. Everything Farmison sells has to meet the standard expected by the most demanding professional chefs if it is to get the thumbs-up from Jeff. Jeff achieved the distinction of holding a Michelin star for over a decade and has a string of awards to his name too long to list. You will find him at the stove of Bistro Moderne, his more relaxed restaurant in York, where reviewers from far afield have noted both his ability to turn great produce into great food and his remarkable understanding of what we love to eat. As well as identifying great farmers and producers for Farmison, Jeff feeds us a steady stream of easy-to-cook seasonal recipes, answers any 'chefy' questions and deals with customer queries.

Baby Globe Artichokes

Cooking Instructions

Jeff Baker

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