John Behar's Roasted Artichokes

‘I love artichokes, they have a great nostalgia for me – so harvesting them is from our garden here is always a high note.’


Pick globe artichokes when they are about fist-sized and before the flowers start to open. Cut them in half vertically and, using a spoon, scoop out the choke at the centre. This will make a small bowl-shaped hollow into which you pour olive oil and a squeeze of lemon juice. Sprinkle with salt and pepper.


Place in a roasting tray and cover with foil – this braises them and keeps them kind of tender and tasty.

Roast at 200C for about 20 minutes.

A pointed knife should easily go through the thickest part of each artichoke when they are ready.