Love it cooked or pickled but today it is served raw.
The only trick is to work quickly to stop them browning.
Remove several of the outer leaves, cut in 1/2, cut off the top of the petals then scoop out the centre fibrous flower.
Check with the tooth that the remaining leaves are edible then slice.
Season with lemon to stop the browning then add olive oil, salt and pepper.
This is my 1st time to try them raw, Sandy's not a big fan but for me it had a irony taste and would be quite enjoyable as a side dish to a meaty tomato based dish.
hello
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