Artichokes, peas, Persian feta and mint

To prepare the artichokes, remove the outer leaves till you get to the choke, immediately rub with lemon then place into a lemon water bath.

Cut your vegetables into a small dice and add to a medium-size pot with your olive oil, vinegar, white wine, bay leaves, peppercorns and thyme. Wrap the aromatics in cheesecloth and butchers twine before adding to the pot.

Bring the marinade slowly to the boil, add artichokes to liquid and cook for 15 minutes or until they are tender.

It is important to monitor the heat while cooking, artichokes should be cooked on the simmer.

Once cooked, take off the heat and leave to cool, and then add to a sterilised airtight jar or container. The artichokes last for a good 2-3 weeks, keep the vegetable and oil for dressings and salads.

Cook your peas in boiling water, then strain. Add to a large bowl along with Persian feta and mint, season to taste. Mix briefly and fill the centre of your chokes. Place artichokes on a tray and put into the oven on 180C for 5 minutes till they are warm enough to eat.

Serve warmed artichokes on a plate with a small salad of micro herbs. Spoon some of the oil and vegetable matter from the jar over the warmed chokes to serve.