ARTICHOKES WITH LEMON BUTTER

TRIM

Cut off the stalk of eight artichokes and remove the tough outer leaves around the base. Bring a large pot of water to the boil with the juice of one large lemon. Add a bayleaf and three peppercorns. Add the artichokes and weigh down with a heavy plate to stop them floating. Reduce heat to a simmer and boil artichokes till tender, 20-30 minutes. They are ready when leaves can be pulled off easily. Drain well in a colander and when cool enough to handle cut the top 3cm off horizontally.

ON THE SIDE

Serve with a large bowl of melted seasoned butter, grated rind and juice of one lemon, salt and pepper and some crushed garlic.

ENJOY

To eat, starting at the bottom pull off a leaf, dip into butter and scrape the flesh off the leaf with your teeth and so you continue until you reach the centre, the choke , the hairy part, which is scraped out and discarded leaving the best part, the heart, behind, enjoyed with the last of the butter.