Credit goes to a French Italian Massimo who introduced such way to enjoy the truest taste of its freshness, way better than those canned ones.
1我一般會買起碼500克一朵的，因為孩子們愛吃； Normally I will buy one weighs about 500g because my kids do fancy for its unique flavour.
2把亞枝竹放在過面的沸水裡開蓋煮15分鐘； Boil the cleaned artichoke for 15 mins without the lid.
3反過來再煮15分鐘，依然開蓋； Turn upside down for another 15 mins.
4把筷子插進中心測試一下煮熟與否； Insert one chopstick into the heart to check if it is well done.
5混合橄欖油和義大利陳醋，撒點黑胡椒粉； Prepare the mixture of extra virgin olive oil and balsamic, sprinkle some black pepper on it.
6只吃每一片依附著芯最嫩之處； Peel and eat only the tender part of each slice.
7蘸著醬汁吃增添味道； It tastes different by dipping the said sauce.
8吃到看見尖尖的就拔掉，裡面的毛也不要； When you see the pointed leaves, stop eating until peel all off together with the hairy parts inside.
9沖洗乾淨裡面的毛； Wash it till all hair is gone.
10最精彩最回甘的就是亞枝竹的芯。 The most fantastic part is the artichoke heart, I treat it as a no-frill meal because I am almost full after eating just my portion.
11我每隔一個月都會買一個喲！ I usually buy one every other month from Citisuper here in Hong Kong.
12配上美酒，成就一頓簡單素餐。 Awaken your taste buds with a glass of Rosé, if you desire.