DELIVERY'S ON US (YEP, FREE) FOR YOUR FIRST 3 ONLINE ORDERS!SHOP ONLINE BY 5PM FOR SAME DAY DELIVERY!SAVE 5% OFF YOUR VEGIES WHEN YOU'RE A FRIEND OF THE FARM!SHOP ONLINE WEEKLY AND SAVE 5%. DISCOUNT CODE: "WEEKLY"
To experience how to cook and eat artichoke plain and by itself, follow the simple recipe below adapted from Simple Recipes.
What you need:
1 or more large globe artichokes
2 cloves of garlic
1 bay leaf
1 slice of lemon
Take a kitchen scissor and cut off the thorned tips of all the petals then slice about ¾ of an inch off the tip of the artichoke.
Pull of any smaller petals towards the base and on the stem.
Cut the excess stem, leaving only about an inch on the artichoke and peel the touch outside layer of the stem with a vegetable peeler.
Rinse the artichokes in cold running water and while rinsing, open up petals so the water get inside more easily.
In a large pot, pour some water (up to a couple of inches), put a clove of garlic, a slice of lemon and a bay leaf. Insert a steaming basket, then add the artichokes. Cover, bring to a boil and reduce heat to simmer. Cook for 25-45 minutes or until the outer leaves can easily be pulled off.
HOW TO EAT AN ARTICHOKE
After following the instructions above, pull off outer petals one at a time. Dip white fleshy end in melted butter or sauce of preference.
Tightly grip the other end of the petal and pull through teeth to remove soft, pulpy delicious portion of the petal. Discard the remainder of the petal.
Continue until all of petals are removed, and once you reach the fuzzy part called “choke” covering the heart. Slice this into pieces and dip into sauce to eat.
Click on the link below to see the step by step photos:
If you would like go for a more gourmet-style meal, then we have another recipe for you.
Italian Style Stuffed Artichoke
1 lemon, zested and juiced
½ cup fresh flat-leaf parsley, chopped
2 tbsp fresh sage, chopped
2 tbsp fresh mint, chopped
1 garlic clove, finely chopped
½ tsp red chilli, chopped
1 cup parmigiano reggiano, grated
3 cups breadcrumbs
1 cup extra virgin olive oil, plus 1/4 cup for the stuffing
1 cup water
freshly ground black pepper
melted butter, for drizzling
In a large bowl, combine the chopped herbs, garlic, chilli, parmigiano reggiano, breadcrumbs, lemon zest and oil. Season with salt and pepper, then mix well. Set aside.
Start preparing the artichokes. Fill a large bowl with cold water and add the lemon juice. Take an artichoke and peel off the tough outer leaves until you reach the tender, inner leaves. Trim the stem and slice off the top of the artichoke and open the middle part so the heart is visible. Scoop out the hairy choke (using a melon baller or a spoon). Put the trimmed artichoke into the bowl of water to prevent discolouration and continue preparing the remaining artichokes.
Preheat the oven to 180°C. Drain the artichokes, then stuff each one generously with the breadcrumb mixture by gently separating each leaf and pushing the stuffing into the gaps. Tightly pack the artichokes into a baking dish and drizzle with more oil. Pour in the white wine and add enough water to just cover the base of the dish by a couple of centimetres. Season with more salt and pepper. Cover with foil and bake in the oven for about 20 minutes, or until the artichokes are tender when pierced with a skewer
To serve, drizzle with melted butter and a pinch of chopped herbs.
With fresh artichokes abundant, there's no better timing to try this classic Italian recipe.
2 Ways With Blood Orange
2 Ways With Red Capsicum
3 Easy Ways With Chicken Breast Fillets
3 Ways with Leek
3 ways with Quinoa
3 Ways with Roast Potatoes
6 of the best Lamb Marinades
A Delicious Pulled Pork Burger With A Crunchy Edge
Almond, Fig and Ricotta Pancakes
An Imperfect Moussaka
An Imperfect Orange Granita
An Imperfect Pickled Carrot Salad
An Imperfect Pudgy Packham Pear Salad
Apple and carrot cake
Apple and Cinnamon Muffins
Apple and Mixed Berry Amaretti Crumble
Apple Pie Roses
Armagnac and Mango Crepes
Artichoke Cooking Suggestions
Asian Shredded Chicken & Mango Salad
Asian Snow Pea Salad
Asian Style Skirt Steak
Asparagus with Cumin Salt and Parmesan
Asparagus with Persian Feta
Avocado Salad with Medley Tomatoes and Chick Peas
Avocado, Potatoes, Kale and Rocket Salad
Baked Ocean Trout with Fresh Herb Salsa
Balsamic Broccolini & Pesto Salmon
Balsamic Glazed Beef Chuck Ribs
Banana Bread with Coconut
Banana Cream Pie
Banana Double Chocolate Almond Muffins
Banana Pancakes with Honey Lemon Syrup
Banana Walnut Bread
Banana, Mango and Passionfruit Lassi
Basic Mustard Vinaigrette
Basin Vegetable Ratatouille
BBQ Cape Grim beef rump with tomato, basil and bocconcini
BBQ Corn with Chilli, Lime and Butter
BBQ Rack of Lamb with Mango Salad
BBQ Rump Pillow with Cauliflower Salad
Beef Bavette with Tomato Salad
Beef Eye Fillet
Beef Scotch Fillet
Beef Scotch Fillet
Beet Energy Bars
Beetroot Blinis with Trout Gravlax
Beetroot, Walnut & Herb Dip with Pita Crackers
Beetroot, watercress, feta & pesto salad
Beetroot, Wild Rice & Herb Salad with Cumin Spiced Grilled Chicken
Berry Jam Fool
Best Ever Easy Peasy Pesto
Best Ever Haloumi Salad
Black Tahini Bliss Balls
Blue Cheese and Grape Salad with Walnuts
Blueberry Crumble Bars
Braised kale with garlic, chilli & chickpeas
Breakfast Berry Yoghurt Parfait
Broad Bean & Parmesan Crostini
Broccoli, Spinach & Potato Soup
Brown Rice Salad with Butternut Pumpkin and Pomegranate
Brussels Sprout and Carrot Slaw with Orange Poppyseed Dressing
Brussels Sprouts & Mushroom Fried Egg Hash
Burnt Butter French Toast with Maple Thyme Bacon, Mushrooms, Watercress, and Goats Chèvre
Caprese Tomato salad
Caramelised Pineapple Skewers
Carrot and Sunflower Seed Hummus
Cathy Harris' Easy French Onion Soup
Cauliflower Rice with Mint & Turmeric Yoghurt Dressing
Cauliflower Steaks with Pomegranate, Pickled Red Onion and Feta
Charred Mango Salad with Prawns and Avocado
Cherry Beef Burgers
Cherry Tomatoes, Bocconcini and Basil Puff Pizzas
Chestnut & Bacon Green Beans
Chestnut and Mushroom Soup
Chestnut, Italian Sausage & Fennel Spaghetti
Chicken and Chorizo Paella
Chicken Stir Fry
Chicken Tortillas with Summer Mango Salsa
Chilli Garlic Spinach
Chinese Cabbage, Mint and Sesame Slaw
Chocolate and Pear Cake
Chocolate and Plum Brownie
Chocolate and Raspberry Pavlova Stack
Chocolate Christmas Pudding with White Chocolate Sauce
Chocolate Raspberry Pavlova
Christmas Ham Crescents with Spiced Mango Dipping Sauce
Christmas Ham with Honey-Glazed Carrots
Christmas Leg Ham
Chunky Steak Pie
Citrus Curd Tarts
Classic Chocolate Cake
Classic Roast Chicken with Thyme
Classic Roast Leg of Lamb
Coconut, Blueberries and Chia Seeds Smoothie
Country Chicken and Mushroom Pies
Creamy Roasted Tomato & Basil Soup
Creamy Scrambled eggs, Balsamic tomatoes and bacon
Crimson Fruit Salad with Tarragon
Crisp Pork Belly with Sour Peach Salad
Crumbed Whiting with Citrus Salad
Cumin beef with hummus
Dark Chocolate & Fig Teff Cookies
Date and Banana Loaf
Deconstructed Tomato Salad
Easter Egg Brownies
Easy Easter Sunday Lamb Roast
Falafel Salad with Cashew Turmeric Dressing
Fig Pasta with Pine Nut and Pancetta Crumb
Fig, Apricot, Raspberry and Pistachio Fruit Salad
Fish Tacos with Fresh Mango Salsa
Flourless Pumpkin Cake
French Bean Salad
French Toast with Bacon, Berries and Cream
Fresh Basil & Parmesan Pesto
Fresh Cherry Squares with a Hint of Cinnamon and Almond
Our Sydney Fresh Seafood range is only available if ordered before midnight the day before delivery. It is also unavailable for morning deliveries. Please consider these constraints when placing your order.
Unfortunately our Sydney Fresh Seafood products are unavailable for delivery on your selected delivery time. It is only available if ordered before midnight the day before delivery. It is also unavailable for morning deliveries. Would you like to change date or proceed without seafood?
Due to the hot weather at this time of year, our strawberries will not last very long even when kept in a fridge. They should be eaten the same day or the next. Please take this into consideration when purchasing.
Unfortunately, the ORGANIC PRODUCE range is only available for Tuesday - Saturday deliveries.
Please either select a new delivery date and time or remove the organic produce from your shopping cart. Thanks!
The BELMORE range is not available for Saturday, Sunday or Monday deliveries.
Please either select a new delivery date and time or remove the product from your shopping cart and try again.
Thank you for understanding!
The WHOLESALE range is only available for deliveries within 3 days of ordering. This includes the day you place your order. Please either remove the product or change your delivery date to proceed. Thanks!