Ingredients

• 1 (or more) globe artichoke

• pinch of chilli flakes

• small handful mint leaves

• zest ½ lemon

• 1 tbsp olive oil, plus extra for drizzling

• 2 large or 4 small slices of crusty bread

• 1 garlic clove, sliced

• 50g pecorino, thinly sliced (or vegetarian alternative)

Method

• STEP 1

• Remove the tough leaves close to the base of the artichoke. (If artichokes got a few bugs on them, wise to soak in water for 15 mins before cooking, put few teaspoons of salt in the water - brings the bugs out!)

• Cut off the stems completely, so the artichokes will sit flat in pan of water.

• Cook in plenty of lightly salted, boiling water. It will take 20-40 mins, depending on the size of the artichoke, so check if they are ‘done’ from 20 mins onwards.

• The best test of ‘doneness’ is when a leaf from the middle pulls away easily. Drain well, upside down so the water runs out.

• You need the heart of the artichoke - the succulent, chunky, edible part buried deep inside. Once you've eaten the leaves (or cast them aside if you aren’t eating them), you'll find a stack of 'hair' hiding the heart below. The hairy choke is inedible so take it out using a teaspoon. You will then be left with the heart and the remains of the stem (the latter can be removed).

• Heat oven to 200C/180C fan/gas 6 (to bake the bread for ‘toast’). While it heats up, halve or quarter the artichoke hearts, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.

• STEP 2

  Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.

• STEP 3

  Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.