Artichokes

I love artichokes. When they are in season I have them on a couple of starters and a main course at Rockpool. We always serve some raw, some stuffed and braised as a starter and some as a sauce for meat, which we would probably top with fried artichokes. I love the idea of doubling-up on flavours, with different textures and intensity of flavours.

There are a couple of ways to prepare a