Jono Clarke's Spring globe artichokes poached in court bouillon

My favourite way to enjoy these is on a blanket in the sunshine fresh out of the pot and dipped in some butter – with a glass of white wine.


Court Bouillon for poaching Artichokes
1.5 litres water

1⁄2 cup dry white wine
2 bay leaves

1 tbsp salt

6 peppercorns




First prepare your artichokes. Trim the stem to within an inch of the base of the head. Then, using a sharp knife, cut across the top of the head – removing about a third in total.

Inside you should see small purplish leaves with the hairy ‘choke’ at their centre. If you can’t see the choke don’t worry. Using a teaspoon scoop out the hairy choke at the centre so you are just left with firm flesh and leaves.

Add all ingredients to a large saucepan. Bring to boil and simmer for 3 minutes. 

Cook your prepared artichoke hearts in the court bouillion for between 12 and 20 minutes until tender. Depending on size, poach about 4 to 6 heads at a time. Then dip into soft butter with a little salt and enjoy!!

NB. The court bouillion can be popped into the fridge and re-used the next day if you haven’t satisfied your appetite.