Globe Artichoke and Potato Casserole

Method

Trim artichoke stems, leaving 2.5cm on the artichoke

Peel the outer leaves until the soft creamy coloured ones appear

Cut the top half of the leaves and discard, slice each artichoke in two vertically, remove and discard the hairy choke and thorny purple leaves in middle

Trim the hard green coating from the base and stalk of each artichoke and drop them into a bowl of cold water with a squeeze of lemon juice – (prevents discolouration)

Heat the oil and sauté the onions and spring onions, add remaining lemon juice and the hot water

Strain and rinse the artichokes and add them with the other vegetables and pinch of salt, cover and cook for 40 minutes. Add the dill 10 minutes before the end.