Ingredients

• 2 thick-skinned lemons
• preferably unwaxed
• 1 tsp sea salt
• 4 globe artichokes
• 75g/3oz blanched almonds
• split into halves
• 2 tbsp finely chopped fresh thyme
• 2 tbsp honey
• 1 lemon
• juice only
• 4 tbsp extra virgin olive oil

Directions

• Place the whole lemons into a small saucepan
• cover with water
• add the salt and bring to the boil. Cover with a smaller saucepan lid turned upside down
• or a heatproof saucer to keep the lemons below the surface of the water. You may have to weigh the lid or saucer down
• as the lemons will float to the surface.
• Boil the lemons for 30 minutes
• or until the lemons are soft and the skin can be pierced easily with a fork
• then drain and set aside to cool.
• Cook the artichokes in a separate pan of salted boiling water for 20 minutes
• or until soft at the centre
• then drain and set aside to cool.
• Peel away the tough outer leaves of the artichokes and cut across the top to remove the upper
• inedible section of the leaves and reveal the heart. Trim the stalks if they are stringy
• and remove the choke (the furry yellow matter in the centre of the artichoke) if there is one. Cut the artichokes into quarters
• then place in a bowl and season with salt and freshly ground black pepper.
• Cut the boiled lemons in half
• then scoop out and discard the soft inner pulp and other stringy pith. Tear the skins of each half into 2-3 pieces and add to the artichokes.
• Heat a small frying pan over a medium heat. Add the almonds and toast them
• tossing over occasionally
• to brown all over.
• Add the toasted almonds and thyme leaves to the artichoke and lemon mixture.
• Mix the honey with the lemon juice in a clean bowl and add the olive oil. Season
• to taste
• with salt and freshly ground black pepper
• then pour the dressing over the artichokes and lemons. Mix together well and serve.