A is For......
Globe artichokes are easy to cook and fun to eat. The most common way of cooking a globe artichoke is to remove the stalk and any rough outer leaves and boil it vigorously for 30-40 minutes or, until a leaf comes away easily. When the artichoke is cooked, leave it to cool in the liquid, as this prevents discoloration. To eat, use your fingers to remove the leaves one at a time. Dip each leaf into a sauce or dressing, such as low-fat plain yogurt, garlic butter or vinaigrette. Draw the thick end of the leaf through your teeth, eating the fleshy part only and discarding the rest.
When all the edible fleshy leaves have been removed you will get to the best part of the artichoke, known as the heart. But before you reach it, you'll find a hairy, prickly part called the 'choke'. This choke is inedible so just remove it and then tuck into the best bit.
Alternatively you can also buy it in jars as use in antipasto or simple crostini.
Aubergine is a very versatile vegetable which can be used in a variety of tasty recipes, including moussaka or the classic Italian favourite aubergine parmigiana.
For a simple starter try brushing slices of aubergine with olive oil and then grilling them and serving with some salad leaves and a tomato salsa. Or, for a vegetarian main course how about stuffed aubergine, cut the aubergine in half lengthways and roast the halves in the oven for 30 minutes or until tender. Then, carefully scoop out the flesh and mix it with spring onions, lemon juice, black pepper and a bit of olive oil. Put this mixture into the aubergine shells add some grated cheese and return to the oven for a few minutes to brown before serving.