• 4 globe artichokes

Globe artichokes have a stem of about 15 cm (6 in) attached when bought and the first task is to cut or snap the stalk off close to the head. Rub the fleshy base over with the cut side of a lemon to prevent any discolouration and remove any small leaves around the base.

Bring plenty of well-salted water to the boil and add the globe artichokes. They may bob to the surface, but just make sure that the base is downwards in the water. Simmer them gently, uncovered, for 40 minutes. When ready a leaf should easily detach itself when gently pulled. Drain the artichokes from the pan with a slotted spoon, holding each over the pan for a moment so that all the boiling water trapped in the leaves drains out.

When the artichokes are cool enough to handle, open the upper leaves at the top and you will see a cone of tightly closed leaves underneath. Gently pull these out and discard them. Look back inside the artichoke and you will now see what is called the ‘choke’, a hairy bit which lies on the surface of the artichoke heart. With a teaspoon scrape out and discard this. Your artichoke is now ready to serve; arrange them on individual serving plates.

Blend together the ingredients for the dressing and pass separately. It can be spooned into the space in the centre of the artichokes or on to the plate so that the tender base of each leaf can be dipped as you eat it. When you get down to the fond or heart which is the most succulent bit of all, a knife and fork will be required for cutting it up and eating it.