Chop mint, parsley and garlic clove

Prepare the dressing by mixing parsley, mint, garlic, a pinch of salt, pepper and olive oil

Peel the artichokes, removing the hardest leaves. If it is not fresh in season, there may be some woody fuzz in the heart, which should also be removed. If the artichokes are not used immediately, immerse them in cold water with a squirt of lemon juice to prevent oxidation, but some of the lemon's flavour will remain. Caution: Peeling artichokes leaves your hands a little brown. If you want to avoid this, use plastic gloves

Smear the inside of the artichokes with the dressing

Put the artichokes in a saucepan with the stem side up. They should be narrow enough to hold all the cooking in this position

Fill the saucepan with water until it almost covers the artichokes, add a dash of olive oil and a little salt

Cover the pan and cook the artichokes over a very low heat for about 35 minutes or until they are completely tender when pricked