Method

•  Roast halved artichokes (if left whole, they may explode in the oven) at a high temperature (200C) drizzled in a little oil until the skin is golden on both sides and they are fully cooked
• They are delicious roasted in butter with fresh thyme, lemon rind, sea salt and freshly ground black pepper
• Boiled artichokes, scrubbed but unpeeled, can be mashed and creamed with knobs of butter and a good dash of cream – just remember that they don’t mash quite like potatoes
• Boil or steam unpeeled artichokes with extra virgin olive oil and toss through a tiny bit of finely diced garlic, some flat-leaf parsley, lemon rind, sea salt and freshly ground pepper