• Ingredients: 23

To trim artichokes into bottoms 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 and into a bowl of cold water squeeze juice from 1 half, dropping squeezed half into water.

    For this step you will need

  2. Step 2 Cut off artichoke stems and discard. 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.
  3. Step 3 With a very sharp stainless-steel knife cut across artichoke 1 1/2 inches above stem end and with a spoon scrape out all of choke.
  4. Step 4 Trim dark green fibrous parts from base and sides of artichoke bottom and trim any remaining leaves.
  5. Step 5 Rub artichoke bottom all over with cut side of remaining lemon half and put artichoke in bowl of lemon water.

    For this step you will need