Italy is the largest artichoke producing nation and in the Spring-time, market stalls brim with lots of varieties. The fresh versions are somewhat fiddly to prepare, so we've done the hard work for you and brought you some of the best artichokes from Puglia, ready to use and with a hint of smoky flavour for extra taste.
Add to steaming hot pasta with mushrooms, capers and a creamy white wine sauce. Or chop roughly with olives, tomatoes, anchovies, garlic and parsley to make a chunky mixture to fill a whole seabass. Secure the fish with string and bake in the oven for 20 minutes.
