Globe Artichokes with Pasta

Globe artichokes are a rarity in the UK.... this Mediterranean plant cultivated by the ancient Greeks and Romans still grows wild in North African; seemingly a million miles away from damp, windswept Britain.  But it can grow quite successfully with some tender loving care; and grown then I do to give me that bit of luxury from the vegetable world. Unlike the German poet Goethe who noted on his travels through Italy that "The peasants eat thistles ... a practice I could never adopt" I  follow the reasoning of Jane Grigson that artichokes are "the vegetable expression of civilised living, of the long view, of increasing delight by anticipation and crescendo ... it has no place in the troll's world of instant gratification".

Do not be put off by the preparation needed to cook vegetable; all the more reason to make a special occasion to feast on wonderful vegetable.  And if you do not know how to prepare try this video.

Researching globe artichokes I was pleasantly surprised that this peasant was reaping the reward of this fiddly vegetable because of it's health benefits.  Artichokes have a high level of antioxidants and they increase bile production in the liver, which helps with blood fat metabolism. They also contain cynarin, which lowers cholesterol levels. At 60 calories apiece, they're also not bad for losing weight – since they take so long to eat, it prevents you bolting down your food.

Here is my very simple recipe for globe artichoke and asparagus pasta.

3 globes artichokes prepared (like the video but I generally keep some of the leaves to dip into a vinaigrette as a snack.... not the very outer leaves)
3 to 4 asparagus stalks (snap in half and keep the bottom half for stock)
Juice of 1/2 lemon
1 clove of garlic minced
Handful of Pumpkin seeds
Good glug of olive oil
Linguine for 2

1. Gently boil the artichokes in water with juice of half  lemon for about 10 minutes.... I put the artichoke hearts and leaves in together.
2. Drain the artichokes and set aside the artichoke leaves to have as a snack dipping into a vinaigrette.
3. Slice the artichokes and dribble some olive oil over the artichokes and the prepared asparagus.
4. Heat a griddle pan gently and place the slices of artichoke and asparagus in the pan and fry for about 5 minutes.
5. Boil the pasta and when done drain and toss in the griddle pan.
6. In another pan gently dry toast the pumpkin seeds.
7. Season the dish with pepper, sprinkle with pumpkin seeds and serve.

Pasta with globe artichokes, asparagus and pumpkin seeds

Asparagus from my allotment