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This is a delightful starter: cooked globe artichokes filled with hollandaise sauce. You pull off the leaves and dip the bases in the sauce, then enjoy the delicious heart. You’ll need finger bowls, and bowls in which to put the discarded leaves after you’ve sucked the flesh from them. It’s best to cook the artichokes ahead of time then gently reheat them just before serving.

SERVES 4

4 globe artichokes, stems removed

a squeeze of lemon juice

blender hollandaise, to serve

Cut the stalks off the artichokes so that they will sit level, then wash them thoroughly under the cold tap. You might like to trim the points off the leaves using scissors, so that they are less sharp; or you could leave them as they are.

Cook the artichokes in a large saucepan of boiling water, with a good squeeze of lemon juice added, for about 45 minutes, or until a leaf will pull off easily. Drain and rinse under cold water to cool quickly.

Open out the leaves to get to the centre of the artichoke, like opening out the petals of a flower. Pull off and discard the central purple cluster of tender leaves. Underneath you will find the fluffy ‘choke’, which is inedible, so you’ll need to scoop this out with a knife or pointed teaspoon, then rinse the artichoke under the cold tap.

Just before you want to serve the artichokes, reheat them in a microwave in a covered container on high for 4–6 minutes, or until heated through, or stand them in a shallow roasting tin or ovenproof dish, cover with foil and reheat in the oven preheated to 180°C (350°F), gas mark 4 for about 15 minutes or until heated through.

Place each artichoke on a warm plate. Spoon the hollandaise sauce into the centre and serve at once.