for 4 people

Artichokes

6	medium artichokes
1	organic lemon, the whole juice
2 litre	salted water, boiling

1 tbsp	olive oil
1	organic lemon, grated zest and the juice
2 pinch	salt
a little	pepper

Parmesan sauce

1 tsp	Maizena cornflour
1 ½ dl	full cream
80 g	Parmesan, finely grated

To serve

10 g	Parmesan, finely grated

How it's done

Artichokes

Peel the stems of the artichokes just below the base of the head, remove the bottom 3–4 rows of leaves from each, then trim the remaining leaf tips by approx. ⅓, using a knife. Add the artichokes and lemon juice to the boiling salted water, weigh them down with a smaller saucepan lid, and simmer over a low heat for approx. 15 mins. until soft. Drain the artichokes, allow to cool slightly, halve lengthways. Remove the fuzzy centre with a teaspoon.

Heat the oil in a non-stick frying pan. Place the artichokes cut side down in the pan and fry for approx. 5 mins. Reduce the heat, add the lemon zest and juice, season.

Parmesan sauce

Stir the cornflour into the cream in a pan, bring to the boil. Reduce the heat, add the cheese, melt while stirring, simmer for approx. 3 mins. until a creamy sauce forms.

To serve

Spread the Parmesan sauce on a platter, arrange the artichokes on top. Sprinkle with Parmesan.

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