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Globe artichoke

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The globe artichoke is related to the thistle - its leaves and the bottom part of the flower, called the heart, are eaten. Boil the vegetable to serve as a first course. Dip each leaf into melted butter, mayonnaise or a vinaigrette and scrape of the soft fleshy base with your teeth. When you get to the centre, pull or slice off the hairy ‘choke’ and then eat the base, the heart or fond, with the remaining sauce.


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