Globe artichokes are not around for long, so it is worth enjoying them when they are. There are many ways to serve them, the easiest probably being baked whole with salt and lemon. But if you want to impress with breakfast or brunch then look no further than this recipe. When you are preparing the artichokes this way, try to leave the stems as long as possible as there is lots of sweet artichoke goodness under that green skin, so do not be tempted to chop it off.
4 globe artichokes
Salt and pepper
2 tsp of ghee for each omelette
Parsley and basil, a handful, torn
3 tbsp grated hard cheese
1. Cut the tops off the artichokes, spoon out the choke and discard; peel the stalk. Put the artichoke flesh and stalk in a pot of water with a squeeze of lemon to prevent them going brown. Add a pinch of salt to the pot and bring to a simmer. Cook the artichokes for five to 10 minutes, until slightly softened. Remove from the water and leave to cool. Pick away the tough outer leaves then slice the artichokes. Season with salt and pepper then fry in a little ghee until golden. Set aside.
2. Heat a little ghee in a non-stick pan. Crack three eggs into a bowl, whisk, then pour into the pan. Using a spatula, gently bring the sides of the cooked egg away from the edges of the pan. Tilt the pan to allow the runny batter to flow to the sides. This will help you cook the omelette evenly and quickly. Pop a quarter of the artichokes on top, season with lemon, salt and pepper. Add herbs and grated cheese and that's one done, three to go.
This recipe goes with Darren Robertson & Mark LaBrooy's Bitter leaves, lemon and capers