Artichokes with nasturtium butter

Artichokes with nasturtium butter

By
From
The Herb & Flower Cookbook
Serves
4
Cooking time
25 mins

They may look pretty and sweet but nasturtiums have the peppery undertones of a radish, and are more savoury than their sun-filled petals imply. This is finger food at its most impressive... and messiest. The perfect dinner party icebreaker, it’s impossible to keep formalities going whilst slurping the buttery meat from each leaf. Serve with plenty of napkins, bowls for discarded artichoke bits and a nudge of gentle encouragement for guests to get stuck in.

Ingredients

Quantity Ingredient
4 artichokes
olive oil
2 garlic cloves, peeled and chopped
2 tablespoons nasturtium petals, finely chopped
100g salted butter
1 lemon, juiced
salt

Method

  1. Cut the stalks off the artichokes, pull away the outer leaves and trim the top 2 cm or so with a very sharp knife. Place the trimmed bulbs in a steamer over boiling water and cook for 25–30 minutes, or until you are able to easily pierce the base with a sharp knife.
  2. Meanwhile, heat a splash of oil in a small pan over a medium heat and add the garlic, allowing it to gently sizzle to a golden colour. Add the nasturtium, butter, lemon juice and a sprinkling of salt and cook for a few minutes or until it all becomes a rich, molten liquor.
  3. Once the artichokes are cooked, place them into individual bowls and drizzle the butter mixture evenly amongst them. Serve immediately, showing your guests how to pull off each leaf and suck the artichoke meat out of the base. Keep a few finger bowls and napkins tactfully at the ready.

Substitute the nasturtiums with...

  • Thyme, rosemary or summer savory.
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