When preparing the chokes have a pan of water and lemon juice to hand to dip them in after cutting them - this stops them discolouring - you can then use this to cook them in.
Start by pulling off the very tough outer leaves.
Then cut off the top third and trim the tough flesh from the outside and base of the choke (if using younger chokes you can leave the stem on but peel off the tough outer skin too.
Place in the saucepan with salt and bring to the boil, then simmer until a sharp knife can slide in with little resistance - this will vary depending on age and size of the choke.
Place in the saucepan with salt and bring to the boil, then simmer until a sharp knife can slide in with little resistance - this will vary depending on age and size of the choke.
Leave to cool until you can handle them and halve or quarter depending on size - you can now easily remove the hearts if they have formed.
While the chokes are cooking pummel chopped parsley, salt & pepper, a little chopped garlic and a glug of good oil in a mortar and pestle until you have a smooth paste.
Place the cooled chokes in a bowl or container with the oil and parsley paste and leave to marinade.
Serve with salad leaves (using the marinade as a dressing), slices of Serrano or other good cured ham, and some roughly chopped parsley leaves.
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