Instructions: Using a very sharp knife, cut all the tough leaves from around the artichokes so you are just left with the base. Rub this with lemon juice to prevent discolouration. Poach in a pan of boiling water, salt and lemon juice for about 20 minutes until tender, then allow to cool in the liquor.

When cool, remove the choke using a teaspoon, brush with olive oil and season. Place in the fridge.

Wash and slice the mushrooms finely, and place in a bowl with the lemon juice, garlic, chives, cayenne and double cream. Correct the seasoning and fill the centre of each artichoke with this mixture.

Put the artichokes back into the fridge for an hour to develop the flavours.

To serve, wash the baby spinach, dress it with olive oil, lemon juice and season. Put a neat pile of spinach in the centre of each plate, put the artichokes on top and drizzle with a little more olive oil and lemon juice.

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