Nigel Slater’s artichokes, peas and soft cheese recipe

A piquant, tender and tasty dish - and you can use shortcuts from the cupboardTrim 4 large globe artichokes, slicing off and discarding the top third of the globe then snapping off the tough leaves and paring away the flesh from the base of the stem. Leave about 3cm of the stem in place. Halve each artichoke and scoop out and discard the fibres from the hearts. Continue reading...