• 1 lemon
• 1 small brown onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 garlic cloves
• 3 fresh bay leaves
• 5 sprigs thyme
• 20 black peppercorns
• 300 ml (10½ fl oz) white wine
• 50 ml (1¾ fl oz) white wine vinegar
• 12 baby globe artichokes
• sea salt and freshly ground black pepper
• 30 ml (1 fl oz) extra virgin olive oil
• 400 g (14 oz) pine mushrooms, trimmed and sliced

Using a small sharp knife, remove the peel of the lemon, then remove the white pith from the peel. Juice the remaining lemon and place the juice and squeezed halves in a large bowl of water. Set aside.

Place the vegetables, garlic, herbs, peppercorns, wine, vinegar, lemon zest and 1.5 litres (52 fl oz) water in a large saucepan and bring to the boil.

Meanwhile, working with one artichoke at a time, remove the outer leaves, trim the top and peel the stem, then place in the acidulated water — this will keep it from discolouring. Once all the artichokes are prepared, drain and add to the pan. Allow the pan to return to the boil, then reduce the heat to low and simmer for 6 minutes. Remove from the heat and allow the artichokes to cool in the liquid. Remove the artichokes and halve.

Heat the oil in a saucepan over medium heat. Cook the mushrooms for 3 minutes or until softened. Season with salt and pepper and toss through the artichokes. Set aside and keep warm.