hi we're going to talk about artichokes today these are kind of fabulous things to eat they actually the flower of thistles very big thistles I must admit but it's one of those vegetables I often wonder how people actually manage to find a way to eat these things I mean look at it they are actually delicious and they're very easy to cook but there can be a bit of they can be a bit tricky to prepare if you want to fry them so I'll show you how to profess or to prepare them to boil and how to prepare them to - to fry or - so - or stew what we're going to do is we can put for boiling we're just going to trim off the bottom of the stem like so it's really difficult so it just sticks like that and that is literally that you then just put it into some water it should come about halfway up and usually when I do these obviously I'm not doing just while I do two or three you can usually get two or three into a pan like this and then you turn the heat on bit of salt turn the heat off and till it boils and then you simmer it for about 40 minutes and that's usually when they're done I have one cooked here so we don't have to wait a lot rolls around a long time and you know you see it's lost its beautiful green color and it's turned into kind of a olive green color you know when it's cooked when you can just simply call these leaves off now if you can see this bit of the leaf here you can eat I'm going to show you what to do when you get to the jewel in the heart of these things which is the choke whenever I serve these at home I always have a big salad bowl to one side so that people can actually all of this part here is all edible it's absolutely delicious now as you get closer to the center you'll see the leaves get thinner and more tender oops this keeps people busy if you're having people over to do it I hope you have not much time to to think that things okay this is where we go now this is you can just pull these ones off like so because they're actually bits a bit too finicky to eat and here you have the choke now this is a delicious part but it stopped by very undelicious thing which of these these are the can you see these are actually the centres of the thistle so you did you just pull these off you can do it with a knife if you want but the third my fingers and there you have the artichoke heart and this I got to tell you is totally delicious as with all of these things when you eat it you can dip these into a little bit of vinaigrette or if you're eating them warm into a little bit of derris a butter but this is really the most fabulous thing it's worth all the effort of getting to the bottom of it