… well, actually there isn’t but the title had you inquiring eh!
Artichokes are really an ancient food, going back to Roman times and – we believe – originating in North Africa. It is a member of the thistle family so do watch out for the thistle at the top of each leaf when you’re preparing them.
We’re going to use these artichokes to make an artichoke and mushroom pasta course.
1) standard globe artichokes; 2) rip off leaves until most of the tough green part is gone and the leaves start to tear off rather than break
3) get a melon baller and scoop out the hairy choke which is inedible; 4) trim down all the dark green bits from the stalk, rub with a lemon and leave in an acidic bath of water and lemon juice to keep them from discolouring
5) soak a mixture of whatever mushrooms you have handy in hot water to infused the mushroom flavour into the water; 6) set aside one small shallot and a sprig of thyme
7) looks like regular garlic .. right? … 8) wrong, this is Korean black garlic which is far sweeter and almost raisin or prune like in its texture
9) here’s the garlic removed from the husks
10) good, all the ingredients are ready [clockwise from top] white wine and olive oil; oyster and porcini mushrooms chopped; shallots, thyme and garlic; the infused mushroom stock and the artichokes
11) brown the artichokes and shallots then; 12) add in the stock and wine
13) add in the mushrooms and garlic and warm thru then, 14) serve on a bed of linguini and then top with parmesan cheese