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.