HISTORY & INTERESTING FACTS
Artichokes are among the most intriguing vegetables we cook with. Botanically, the globe artichoke, Cynara cardunculus var. scolymus, is a cultivated thistle. What we eat is the immature flower head, harvested before it opens. Left on the plant, it develops into a striking purple-blue bloom.
Their culinary history stretches across the Mediterranean. Ancient Greek and Roman writers described artichoke-like plants as delicacies, and later cultivation flourished throughout Italy, Spain and France. Their combination of gentle bitterness, nuttiness and sweetness has made them especially valued in cuisines that understand how beautifully vegetables can stand at the centre of a meal.
Artichokes also carry me back to childhood. Peas, broad beans, asparagus and artichokes appearing in the vegetable patch meant spring had arrived and summer days by the sea were not far away. Preparing them from scratch still gives me that same sense of anticipation. It takes patience, but there is something deeply satisfying about trimming away the tough outer leaves to reveal the tender heart within.
This roasted artichoke and garlic spread is smooth, savoury and gently tangy. It works beautifully anywhere you might otherwise reach for avocado: spread over toast, spooned beside grilled vegetables, served with crackers or folded through warm pasta. I have also made a version with Jerusalem artichokes, which are botanically unrelated to globe artichokes but offer their own sweet, nutty character once roasted.
I hope you enjoy it as much as I do.
¡Bon Profit!
Raquel x
INGREDIENTS
- 350g artichoke hearts, quartered — prepared from fresh globe artichokes or drained canned hearts packed in water, not oil
- 4 garlic cloves
- 2 tablespoons apple cider vinegar
- ¼ teaspoon salt, plus extra to taste
- ¼ cup extra virgin olive oil
- A pinch of onion powder
METHOD
Part 1: Prepare the artichokes
Medium to large globe artichokes are best. For a quicker version, skip this step and use canned artichoke hearts. (I won't tell)
- Fill a large bowl with 3 cups of water and ½ cup vinegar to make acidulated water. This prevents the cut artichokes from discolouring.
- Cut the stem off at the base of each artichoke.
- Pull away the tough outer and inner leaves until you reach the pale, tender centre. Dip the artichoke into the acidulated water occasionally as you work.
- Trim the base and cut away any remaining tough leaf material.
- Use a teaspoon or small knife to scrape out the fibrous choke.
- Place the cleaned heart immediately into the acidulated water and repeat with the remaining artichokes.
Part 2: Roast and blend
- Preheat the grill to 250°C.
- Arrange the quartered artichoke hearts and garlic cloves on a lined baking tray.
- Grill for approximately 10 minutes, turning occasionally, until the edges are browned and the artichokes are tender.
- Transfer the roasted artichokes and garlic to a food processor. Add the apple cider vinegar, salt, olive oil and onion powder.
- Blend until smooth and creamy, scraping down the bowl as required.
- Taste and adjust the salt, vinegar or olive oil until the flavour is balanced.
TIPS, CHEATS & TROUBLESHOOTING
*Tip*
Choose canned artichoke hearts packed in water rather than oil, as marinated hearts can dominate the finished spread.
If the spread is too thick.
Blend in a teaspoon of water or extra virgin olive oil at a time.
For a sweeter, nuttier variation.
Substitute roasted Jerusalem artichokes for the globe artichokes. The spread can be made a day ahead and stored in a sealed container in the refrigerator.
WINE MATCHING & SERVING SUGGESTIONS
Artichokes are famously challenging with wine. They contain cynarin, a compound that can make other foods and drinks taste unexpectedly sweet, while their natural bitterness and savoury character can clash with tannic or heavily oaked wines.
Fresh, acid-driven white wines are usually the safest and most rewarding choice. Pinot Gris offers texture without excessive bitterness, while Albariño brings citrus, salinity and freshness. Amphora Blanco is another strong match: the clay-aged blend of Albariño and Chardonnay has texture and complexity without an overt layer of oak.
Serve the spread with warm crusty bread, toasted flatbread, crackers or raw vegetables. It is also excellent beneath roasted tomatoes, alongside grilled fish or spooned into a sandwich in place of avocado.
