Rachel Khoo: golden globes

Artichokes can feel like a bit of a palaver to prepare. But once you master the technique, the simplest seasoning and cooking can make them sing. Here are three suggestions for making the most of artichokes.

To prepare the artichoke: trim off the sharp tips of the leaves, and trim the stalk to about 5cm, then peel the darker outer layers from the stalk. Rub with a cut lemon to avoid discolouration. Peel away the tough outer leaves, then cut off the darkest leaves until you reach the paler, greenish-yellow leaves underneath.

Boiled artichokes

2 whole globe artichokes, prepped

Extra virgin olive oil

Lemon juice

Put the prepared artichokes in a few inches of salted water in a large pan. Cover and steam for 20-25 minutes. Remove and drizzle with oil and lemon juice. Peel away the leaves one by one, chewing the flesh at the bottom. Once you meet the hairy centre just above the heart (the choke), use a teaspoon to remove it and discard. Cut the heart into slices and sprinkle with salt and oil.

Fried artichokes

2 artichokes, prepped

500ml sunflower oil

Cut the heads into quarters and scoop out the choke. Pat dry on kitchen roll. Heat the oil in a small, heavy saucepan to 160C (use a thermometer). Add the artichoke quarters and simmer, stirring occasionally, until tender — about 15 minutes. Drain on kitchen roll. Reheat the oil until the thermometer registers 190C and fry the artichokes again, until the leaves are golden and crisp — about 3 minutes. Drain on kitchen roll and season with salt and lemon.

Raw artichokes

2 artichokes, prepped and halved

50g pecorino cheese

Juice and zest of 1 lemon

2 tbsp olive oil

Trim away the leaves to the heart and spoon out the choke. Use a Japanese mandolin to make fine shavings of the heart and toss with slivers of pecorino, dress with lemon and oil and season.