Filled with heart and soul

Artichokes can be tricky to tame. But treated right, they can change your life. Layered like the plot of a good book, there are many ways to prepare an artichoke. One can either strip the leaves one by one to get to the heart, or simply remove the stem and cook it for the better part of 40 minutes. But even then, this lovely vegetable still demands time, as every leaf needs to be removed by the diner to be enjoyed. (However, I cannot think of a better way to spend my evenings.)

As chefs, we need to respect our ingredients by giving them time to be the best they can be. And at The Roundhouse, we take our time when preparing our artichokes. First, we cook them in salted water, before placing it in a flavoured brine for 2 weeks to mature in flavour. They are finished off in a hot pan with some homegrown rosemary, picked from The Roundhouse lawns, and paired with pickled sunflower roots, green peas and a milk made from pine nuts. Finally, we garnish the dish with sunflower and pea shoots. Bon appétit!

  • Dylan, Executive Chef at The Roundhouse

(Why not join us for dinner soon? You can make a reservation here.)