Globe artichokes with radicchio salad

Method

We prefer large and firm artichokes—you can check the freshness by feeling the stem. It should be firm. If it is soft and wiggly, ask for better ones. Artichokes are at their best from April to September in southern Europe. For the boiled globe artichokes 1 Add everything except the artichokes to a big pot and bring it to a boil. 2 Cut the stems off the artichokes and add them to the boiling water. Cover with another pot to keep the artichokes underwater while cooking. 3 Cook for 25-30 minutes. 4 Check if the artichokes are tender by pushing a knife into the core, at the point where the stem was. The blade should glide through easily. 5 Remove the artichokes from the water and allow the cooking liquid to cool down. 6 Once the water is under 60°C, return the artichokes to the pot and let them rest there until serving. For the radicchio salad 7 Mix the brown butter with vinegar, soy sauce, and a clove of smashed garlic. 8 Keep the mixture warm until serving, as the butter will set if it gets cold. To assemble 9 Cut the heart into four equal pieces. 10 Put the radicchio leaves into a small bowl and dress them with the soy and garlic mixture. 11 Put the hearts on a plate and cover them with the dressing. 12 Serve the leaves on top with a twist of black pepper and a touch of flaky salt.