I have three untidy artichoke plants. I love the nutty taste of artichokes and pick mine small. When in a hurry, I use only the prepared bases and most often cook these with sautéed potatoes. They are also delicious cooked slowly in a little water and olive oil together with broad beans and onion.

Best of all is to make Artichokes à la Grecque.

Half fill a basin with cold water. Cut a lemon in half and squeeze the juice into the water. Use the squeezed lemon halves to wipe over the artichokes as you prepare them.

Cut off the stalk and bottom few underhanging layers of leaves. Slice through the leaves about half way down the artichoke (with my artichokes, this is the point at which their colour changes). Carefully slice or pull off the hard leaves until only the tender pale ones remain. Using a teaspoon (Elizabeth David calls for a silver teaspoon and I have found a grapefruit cutter useful), scoop out the choke. Check for any dark green patches that may still be on the artichokes and pare these off.

Keep the artichokes in the acidulated water while preparing the liquid in which to stew them,

300ml water
A small glass of olive oil
A sprig of thyme
1 bay leaf
10 black peppercorns
10 coriander seeds
Salt
Juice of half a lemon

Put all the ingredients into a saucepan and bring to the boil before adding the artichokes. Let them simmer for 15 minutes. Leave to cool in the liquid.

Cut the artichokes into quarters, have a final check to remove any furry bits of choke and serve them in a shallow dish along with a little of their liquid.