In Season: Globe Artichoke Two Ways

Method

1.Bring pot of heavily salted water, 3 sliced lemon and 2 cloves garlic to boil.
2.Add artichokes with stems trimmed until half covered in water, lid and simmer for 20-30 minutes depending on size.
3.In the meantime, bring butter to boil in saucepan and simmer until just brown.
4.Remove artichokes from water and cut leaves off one artichoke until only the heart remains.
5.Halve second artichoke and grill on barbecue until nicely marked. Reserve for the garnish.
6.Grill sourdough on barbecue until nicely marked both sides.
7.Rub some of the roast garlic onto sourdough and reserve the rest of the garlic for garnish.
8.Chop heart of artichoke, add to bowl with chilli, herbs, juice of lemon, preserved lemon, and salt & pepper.
9.Place rocket on sourdough and pile artichoke mix onto plate.
10.Garnish with dukkah and micro herbs.
11.Serve grilled halves of artichoke with ramekin filled with brown butter, vinegar and sea salt.
12.Pull outer leaves from artichoke, dip into sauces, spinkle, salt and scrape base between teeth to remove flesh.
13.Continue until reaching the heart and also dip heart into the sauces.