Caramelised artichoke leaves with burrata and pesto recipe | Waste Not with Tom Hunt

The more fibrous artichoke leaves are sensational sauteed and steamed in wine until caramelised – a perfect pairing with soft cheese like mozzarella or burrata

Artichokes are wondrous things, full of a phenolic compound called cynarin, which momentarily inhibits our ability to taste sweetness, leaving the tastebuds insensible to it, then acutely aware soon after. Maybe that’s why they make me salivate so uncontrollably: they’re good for the senses, and even digestion, if not for making friends.

Many recipes use only the heart, requiring a messy operation that involves removing the stalk, top and leaves, and discarding them. Few recipes give any guidance on how to use these up, which is odd, seeing as they’re so delicious, if a bit fiddly. The toughest outer leaves are inedible, but a few rows in, the cheek of flesh at the base of the leaf is very tender, while the innermost leaves are scoffable in their entirety.

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