GLOBE ARTICHOKES WITH ORANGE BLOSSOM AND THYME VINAIGRETTE

A squirt of lemon juice will stop the artichokes turning brown during cooking.

Preparation 25 minutes Cooking about 30 minutes

2 LARGE LEMONS, HALVED AND SQUEEZED 6 GLOBE ARTICHOKES

ZEST OF ½ ORANGE AND JUICE OF 1 ORANGE 3 SPRIGS THYME, LEAVES PICKED

1 TBSP SHERRY VINEGAR

3 TBSP OLIVE OIL

½ TSP ORANGE BLOSSOM WATER (OPTIONAL) ½ TSP SALT

1 Bring a large pan of water to the boil with the juice and shells of the lemons. To prepare the artichokes, trim about 3mm off the tops of the pointed heads. Snap off the stalks and trim the bottom of the artichokes so they’ll sit upright when served. Pull off the first rows of small outer leaves near the base and, using scissors, snip off the sharp tips of the remaining leaves. Add to the pan of water, weighing them down with a colander and saucepan lid, if necessary, so they’re fully submerged. Boil for 25-30 minutes or until a knife easily pierces the base. Drain and set aside to steam dry in the colander.

2 Whisk together the remaining ingredients to make the vinaigrette dressing.

3 To serve, put the artichokes on serving plates with the dressing in a bowl alongside. To eat, pull off the leaves one by one, dip into the dressing and scrape the soft flesh off the base with your teeth. Avoid the fibrous choke (scrape away the fibres with a small spoon when you get to them), but enjoy the tender, meaty heart beneath.