• Ingredients: 23

To trim artichokes into bottoms, italian-style with lemon, artichokes.


For Egg Sauce

For Asparagus

For deep-frying

  • Special equipment: a melon-ball cutter and a deep-fat thermometer

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote


  1. Step 1 Halve lemon. Into a bowl of cold water squeeze juice from 1 lemon half and drop squeezed half into water.

    For this step you will need

  2. Step 2 Do not cut off stems of artichokes. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base.

    For this step you will need

  3. Step 3 With a sharp stainless-steel knife cut off remaining leaves, discarding them (you should have just heart and stem of artichoke).
  4. Step 4 Trim dark green fibrous parts from base of artichoke, being careful not to break off stem. Cut a thin slice from end of stem to expose a fresh cross section.
  5. Step 5 Trim outer green fibrous part from stem, leaving pale core intact. Halve artichoke hearts lengthwise and with a melon-ball cutter or grapefruit spoon scrape out choke and spiky purple-tipped leaves.

    For this step you will need

  6. Step 6 Rub artichoke all over with cut side of remaining lemon half and put artichoke in bowl of lemon water.

    For this step you will need