Artichokes with lemon and oregano breadcrumbs and citrus mayonnaise

This is a stunning, rustic starter. Should the idea of preparing fresh artichokes fill you with dread, you can use marinated artichoke halves in oil. If you do, simply sauté the shallots and garlic, and stir in the other stuffing ingredients before spooning over the artichokes and baking for 15–20 minutes. You won’t need the stock.

SERVES 4

PREPARATION TIME: 30 MINUTES

COOKING TIME: ABOUT 50 MINUTES

12 young violet artichokes

finely grated zest and juice of 1 lemon

2 French shallots, finely chopped

4 tablespoons olive oil

1 garlic clove, crushed

100g (3½oz) coarse sourdough breadcrumbs

1 tablespoon oregano leaves, chopped

1 glass white wine

1 glass vegetable stock or good-quality bought stock

For the citrus mayonnaise

finely grated zest of 1 lemon

1 tablespoon lemon juice

½ quantity mayonnaise or 120g (4¼oz) good-quality bought mayonnaise

Preheat the oven to 180°C (350°F/Gas 4). Slice the stalks from the artichokes so they will stand upright. Remove the tough outer leaves from each artichoke bud until you reach the lighter-coloured leaves. Cut the spiny tops off the leaves, open the leaves out slightly and use a teaspoon to scoop out the hairy central core or choke, and discard. Drop the artichokes into a bowl of water with the lemon juice added.

In a flameproof casserole dish or sturdy roasting tin, soften the shallots in 3 tablespoons of the olive oil until translucent. Add the garlic and cook for 1 minute. Scoop the mixture into a bowl and add the breadcrumbs, lemon zest and oregano along with some salt and pepper. Mix well.

Remove the artichokes from the water and shake dry. Spoon the stuffing mixture into the cavities between the leaves.

Add the remaining oil to the same casserole or tin and sit the artichokes in it. Pour in the wine and stock and cover tightly with a lid or a double layer of foil. Bake for 30 minutes then uncover and cook for a further 10–15 minutes until the crumbs are golden.

Meanwhile, to make the citrus mayonnaise, stir the lemon zest and juice into the mayonnaise and serve alongside the artichokes.