I love artichokes and when they come into season I'll prepare them either hot or cold depending whether I want them as a starter or main dish. You can serve them cold with olive oil and lemon, or hot with sauce hollandaise, mousseline or, if you have time, stuffed with mince meat and baked in the oven. Globe artichokes are the most widely found and are best when they are big and heavy, offering fleshier leaves and substantial "heart".When first seen, they can be rather daunting but they are really easy vegetables to deal with.
