Instructions: Cook the tubers until they are not only tender but almost melting.

They should be golden in patches and their skin gooey and sticky on the bottom.

Under cooking will result in bland disappointment.

Scrub the artichokes thoroughly.

Cut the large ones in half and place them in a roasting tin almost touching one another.

Pour over enough olive oil to cover the bottom of the tin in a thin layer and dot over the butter.

Score the lemons with a zester and cut in half.

Tuck them in between the tubers together with a few bay leaves and a handful of thyme sprigs.

Scatter over the lemon rind season with salt and place in a preheated oven at 180 degrees C/350 degrees F/Gas 4. Roast for the best part of an hour checking them from time to time and occasionally spooning over the pan juices.

They may need longer depending on their size and age.

The artichokes are done when both their flesh and skins are soft and tender the upper sides of the cut ones golden and the undersides all sticky.

Tease them carefully off the pan and serve with roast meat or a grill.

Serves 4

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