• Hazelnut, cinnamon and coconut cake
• Ciabatta toasts with baby button mushrooms and romesco sauce
• White organic chocolate carpaccio with creme fraiche, toasted hazelnuts and pink peppercorns
• Orange and hazelnut salad

Peel artichokes

 Hold the artichoke upside down and snap off the stem. With a small sharp knife, cut around the heart (on the base). Cut off all the leaves, trying not to cut into the heart.

Once you have the heart, remove the sharp, hairy part around it. Rub each heart immediately with a lemon to prevent oxidation (discolouration) and put them in cold water, with half a lemon squeezed into the water.

If all else fails, you can use a bought jar of artichoke hearts, but the taste of fresh artichokes is far superior to those that have been pickled.

Learn more about artichokes on our In Season page

RECIPES WITH ARTICHOKES

• Artichokes with fresh tomato and crispy Parma ham wafers
• Gruyere melted on rye topped with pickled artichokes
• Panfried artichokes, fennel and chorizo tagliatelle