Sauté Potatoes with Crisp Artichokes and Wilted Rocket

• 3 small globe artichokes
• 4 tablespoons olive oil
• 50 g (

Break the stalks off the artichokes, then slice off the tops. Pull off and discard the tough, dark outer leaves. Cut the artichokes in half to expose the choke (hairy fibres). Quickly scrape out the choke, then cut the artichokes into slices 1cm (½ in) thick.

Heat the oil in a large frying pan, add the artichokes and cook for 2 minutes. Add the rocket and basil leaves and cook for 1 min