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


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

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

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.