You peel off all the outside layers, then left with a small middle bit that turns black immediately (even with the required lemon water for soaking at the ready) trim off even more. There’s so little left it hardly seems worth the effort. (And these aren’t even the large ones where you have to avoid the inedible prickly centre). Halfway through cooking, I abandoned this project as they were already tasting not like something ‘I had to eat’. Bored. Let’s just say we’ll leave any variant of this dish to the restaurant.