It was amazing to see the children tucking in to these — another great tribute to Jane’s cooking. (Jane Baxter of the Riverford Field Kitchen in Devon.)

Ingredients

Serves 4

Juice of 1 lemon

4 fresh globe artichokes

75g stale bread, crust removed

2 tbsp capers

2 cloves garlic, peeled

1 tbsp parsley

25g fresh Parmesan

1 free-range egg yolk

1 tbsp olive oil

125ml dry white wine

Freshly ground salt and pepper

Method

1 Fill a large bowl with cold water and add the lemon juice. As you prepare each artichoke, drop it into the bowl to prevent it discolouring.

2 First, cut the stalk at the base of the globe so that it will easily stand. Carefully prise the leaves of the artichoke apart at the top to expose the choke. With a small sharp knife run the blade round the edge of the choke. Take a dessertspoon and scoop out the fibrous middle, leaving the pale-green heart of the artichoke. Immediately place in the bowl of water and prepare the other artichokes.

3 Place the bread in the food processor. As it turns to crumbs, add the garlic and capers. Combine for 30 seconds, add the egg, parsley and Parmesan and immediately switch the motor off. The mixture should be nicely combined. Season with salt and pepper.

4 Remove the artichokes from the water and spoon the breadcrumb mixture into the centre of the artichokes. Press the mixture down with the back of the spoon.

5 Preheat the oven to 180C/Gas 4.

6 Heat the olive oil in a deep roasting tin or casserole that has a tight-fitting lid. Place the artichokes base side down in the pan and cook for 2 minutes. Add the wine and sufficient water to cover the base of the artichokes by 2.5cm. Bring the liquid to the boil. Cover and transfer to the oven and braise for 30-40 minutes.

7 To test the artichokes, gently pull on a leaf near the base of the choke. If it is cooked it will come away easily.

8 Allow the artichokes to stand for 5 minutes and then transfer to four warm serving dishes and serve immediately.

Times Recommends

• Top Ten most searched for recipes
• Chalet Chef 2010: the winning menus
• Gin and pomegranate jellies