Braised artichokes

“Globe artichokes are another vegetable that Italians love; their nutty, earthy taste is always welcome at the dinner table. Artichokes are very versatile and may be boiled, braised, grilled or deep-fried. Artichokes preserved in oil make a delicious addition to an antipasto selection or to a pizza topping. This recipe is easy to make. Just make sure that you choose artichokes that are fresh and firm, and not limp, oxidised or yellow. Artichokes should be a vivid green, and may have streaks of deep purple on the leaves. One variety I particularly like has pointed leaves that can be a bit prickly at the tips. Late in the season rogue farmers may send artichokes to market with a central ‘choke’ – a horrible hairy fluff that must be discarded – which means that the fruit is mature and going to flower. The only edible part is the base – and the artichokes should be given to you free of charge!”