(Click here to see how Molly Watson does it)
She writes: cut off and discard the stem end of the artichoke, cut close to the base so the artichoke can stand up on its own.
Pull off and discard the artichoke leaves, starting with the outer ring and working your way around and in the entire thistle. Most of the leaves will snap off, leaving the meaty bit at their ends still attached to the heart. Don't worry if you end up pulling the whole leaf off.
Keep going. Pull off and discard the artichoke's leaves—as you get to the inner leaves, they are more tender, flexible, and yellow. Grab the tops of the center leaves and pull up to remove them. This will reveal the fuzzy, choke underneath. These leaves are often a bit stiff at the ends and depending on the specific variety, may have lovely purple tips.
Use a spoon to dig in and scrape off the fuzzy (and inedible) choke.
Use a paring knife to cut off and discard any tough, fibrous, dark green parts clinging to the outside of the artichoke heart. Be aggressive. You only want the tender, light flesh of the heart when you're finished.
Now you have a fully trimmed and cleaned artichoke heart. It is ready to cook and eat. To keep the hearts from oxidizing and turning brown rub them first with the other 1/2 lemon, then add them in the pan with lemon water.
Add salt, bring to the boil and cook for 15 mins
Pre-heat the oven to 200°C
Toast 1/2 slice of white bread.
Beat 1/2 egg and add 65g crumbled Roquefort,1/2 tbsp hacked pumpkin seeds, 1/2 tbsp drained and hacked capers, 1 tbsp hacked parsley, 1 small minced clove of garlic and the crumbs of the toasted bread
Once the artichoke hearts are done, drain and dry them and put the in an oiled oven dish
Spoon the stuffing on them and cover with Panko and 1 tbsp olive oil
Put in the hot oven for 15 mins
Serve as shown with chervil leaves
(Here Philippe van den Bulcks orinal recipe in Flemish)
