Entirely flexible!

• 1 globe artichoke per person
• water, enough to cover
• salt, 2 tsp for every 2 pints/1.2 litres of water
• white wine vinegar, 2 tsp for every 2 pints/1.2 litres of water
• white wine, a glug per artichoke
• olive oil, a glug (this is to make the cooked artichokes shiny)
• bay leaves, 2

Put some water on to boil. This is for the court bouillon (flavoured cooking water). You need a stainless steel pan with a lid which will comfortably, but snugly, hold your artichokes and use enough water to cover them.

Meanwhile, prepare your globe artichokes. Snap off the stalk and use a sharp knife to level. Pass a cut lemon across the cut surface to prevent oxidation. Cut off the top third and cut the tips of each of the artichoke leaves. (This is decorative and entirely optional.)

Roughly, add 2 teaspoons of salt and the same of white wine vinegar for every 2 pints/1.2 litres of water you are using. Then, add a glug of white wine per artichoke. A couple of bay leaves and a single glug of olive oil to encourage a shiny finish to your cooked artichoke.

Add the prepared artichokes to the water. Bring back to the boil, cover, turn the heat down to a simmer and cook for 30 minutes. Exact cooking time will depend on the size of your artichokes but checking is easy. After 30 minutes lift an artichoke out of the water and give one of the leaves a tug. (On an untrimmed artichoke try about 3 leaves down.) If it comes away, it is cooked.

Otherwise, flip the artichokes over and continue cooking for another 10-15 minutes. Check again.

Once cooked, remove from the court bouillon and allow to drain upside down.

Serve warm with a dipping sauce. Vinaigrette, melted butter with a dash of lemon or Hollandaise Sauce – all are lovely.

It’s kind to provide finger bowls filled with warm water and a slice of lemon. This is a messy business!

Eat.