Artichoke with Parsley and Mint.

The Chokes in the garden are now ready for eating - bit late this year, but well worth waiting for.

Cut the stem of the choke and a little of the base. Peel off the tough lower leaves and place in a pan with about an inch of salted water.
Bring to the boil and turn the heat down low and steam for 8-15 mins depending on the size of your choke. Its done when a sharpe knife can slide through it easily.
Remove the choke from the pan and drain most of the water leaving a little in the bottom. To this hot water add a knob of butter, a splash of rapeseed or olive oil and chopped parsley and mint. Mix together and when the butter has melted pour over the choke.