9 Fresh Ways With Artichoke

Slice and then roast a few pickled bell peppers and tomatoes in the oven until soft and browning at the edges. 

Peel the baby artichokes and slice, marinade the pieces in rice wine vinegar and salt for around 10 minutes, before frying in neutral oil at 175°C until crispy and golden brown. 

Plate up with whipped goats curd, seasoned with lemon zest, salt and pepper.

Garnish with your sliced leek and olive oil.

Wash the artichokes well, then scrape off the thin outside layer with a kitchen knife. Cut the artichokes into thin slices and soak in water for 20 minutes, then drain.

Heat the olive oil in a large saucepan. Add the onion and fry for a few minutes to soften, then add the chopped bacon and fry for another couple of minutes. Next add the artichokes and pour in the stock. Bring to a gentle boil, add the salt, and simmer for 20 minutes.

While the soup is simmering, in a frying pan, heat the olive oil for the croutons and gently fry the garlic. Add the rye bread strips and sauté for about five minutes. Sprinkle with salt, then drain on kitchen towel until cooled and crispy. Just before serving, drizzle them with the truffle oil.

In another frying pan, fry the four rashers of bacon until crispy, then remove from the pan, drain on kitchen towel and chop.

Remove the soup from the heat, pour into a blender or food processor and blend to the desired consistency.

Serve the soup with the bacon and chopped parsley sprinkled on top. Finally, drizzle each soup bowl with a little extra truffle oil and serve the rye bread croutons either on top or on the side.

Heat the olive oil in a large frying pan over a medium heat. Once hot, add the onion, turn the heat down and sweat gently for 20 minutes.

Meanwhile, beat together the egg, extra yolks, nutmeg and cheese, then season (be generous with the black pepper) and set aside.

Add the garlic to the pan and fry for 1 minute. Next, add the artichokes, cover with a lid and heat gently while you cook the spaghetti.

Boil the spaghetti in a pan of salted water according to the pack instructions or until tender, scoop out a mug of cooking water, then drain.

Remove the frying pan from the heat and immediately tip in the spaghetti. Toss in the sauce and then pour in the egg and cheese mixture. Working quickly, toss the pasta in the mixture, taking care to not allow the eggs to sit on the base of the pan (they may scramble). Once the pasta is coated, add a little of the reserved cooking water, if needed, to create a glossy sauce.

Mound onto plates and top with extra parmesan and black pepper.

Preheat your oven to 180°C.

Place the beans, garlic, artichoke and cherry tomatoes in a roasting tin, drizzle with olive oil and sprinkle with salt and pepper. Cook in the oven for 25-30 minutes until the beans are golden and crisp.

Meanwhile make the pesto by placing all the ingredients in a food processor. Blitz until the consistency is creamy yet still a little chunky. This pesto recipe makes 100g, so store any leftovers in an airtight container and keep it in the fridge for up to seven days.

Using a peeler, peel the courgette into thin ribbons and place in a serving bowl. Top with the cooked beans, artichokes and cherry tomatoes and spoon over the pesto.