From garden to table

GLOBE ARTICHOKES WITH A CAPER SALSA VERDE

This entire summery dish can be made the day before and served cold. Or make the loud and piquant salsa verde ahead of time and simmer the artichokes on the day to serve them warm, if the idea is more appealing.

SERVES 6 AS A SIDE

40 minutes to prepare, 25-30 minutes to cook

2 small bunches parsley, all roughly chopped
1 small bunch mint, leaves only
1 small bunch basil, leaves only
2 garlic cloves, crushed
1 tbsp Dijon mustard
100ml extra virgin olive oil
2 tbsp red wine vinegar
4 cornichons, very finely chopped
2 tbsp capers, rinsed and chopped
6 large globe artichokes
1 lemon, sliced
Finger bowls of water and lemon slices, to serve

To make the salsa verde, put the parsley, mint and basil in the small bowl of a food processor. Add the garlic and mustard with a large pinch of salt. Blitz until finely chopped. Drizzle the olive oil in until roughly blended. Transfer to a bowl and stir in the vinegar, cornichons and capers. Use immediately or cover and chill for up to 48 hours.

For the artichokes, half-fill a large bowl with water and add the lemon. Using a sharp knife, cut