Decadent Treats to Share with the One You Love on Valentine’s DaY
ARTICHOKE HEARTS
Serves 2
- 2 globe artichokes
- 2 lemons, halved
- 50g plain flour
Remove the tough outer leaves from the artichokes and cut off the stalks and the tops.
Using a sharp knife, trim off any tough parts, discarding everything except the tender leaves and stem.
Rub each artichoke with the cut side of a lemon.
Set aside in a bowl of water.
Squeeze the lemon juice into a large saucepan.
Add a pinch of salt, the flour and the artichokes.
Fill the pan with enough cold water to cover the artichokes.
Bring the water to the boil, then reduce the heat and simmer for 15 minutes, or until the artichokes are tender.
Serve with hollandaise sauce for dipping the leaves.
You break off each leaf and draw the soft fleshy base through your teeth.
Once you’ve removed all the leaves, you can pull or slice off the hairy ‘choke’ and then eat the heart and the meaty bottom with the remaining sauce.
CHOCOLATE TRUFFLES
- 150g dark chocolate
- 150ml double cream
- 25g unsalted butter
- 1 orange
Chop the chocolate and tip into a large bowl.
Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point.
Remove from the heat, then pour over the chocolate.
Stir the chocolate and cream together until you have a smooth mixture.
Add the grated zest and juice of one orange, a teaspoon at a time, to taste.
Cool and chill for at least four hours.
To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper.
Tip cocoa powder into a bowl and gently roll the truffles until evenly coated.
Place on a baking tray, then chill.
