Polenta with Pea and Artichoke and Prosciutto Salad

Make your favourite polenta (mine always has cheese and plenty of butter). Spread it out on a flat dish to about 1.5 cm thickness. Refrigerate to set overnight.

For the Salad, peel and blanch the peas in plenty of salted boiling water. Refresh and set aside. Peel off the tough outer leaves of the artichokes, cut off the top and remove the choke. Brush with lemon juice and cook in salted boiling water for 25 minutes until soft. Tip upside-down on a tea towel to drain.

To assemble, fry the sliced red shallots and garlic julienne in some good-quality olive oil. Add the sliced prosciutto and fry until slightly crisp. Add the artichoke julienne and peas, and stir in some lemon juice, salt, freshly ground pepper, chopped flat-leaf parsley and tarragon. Cut the polenta into 4 cm squares and, with a small carrot bailer, remove the centre. Crisp or fry the squares, put on a tray and top with the pea and artichoke salad. Serve Immediately.