I love globe artichokes more than nearly any other vegetable and the early season baby ones are a great little taster of their larger siblings to come. So small that you eat them virtually whole. This is not a refined starter, however, so do warn your guests that it’s a little on the rustic side – and make sure there are lots of napkins on hands for sticky fingers. 


Baby artichokes, each about the size of a golf ball (allow 4-6 per person as part of a sharing platter)

Amalfi (or regular) lemons 

A few whole skin on garlic cloves 

Thyme sprigs 

Extra virgin olive oil 

Salt and pepper

Chilli flakes (I like Aleppo for their fruity heat)


Large bowl 

Flat baking tray

Compostable parchment paper


  • Pre-heat the to 170C (190C fan)
  • Line a baking sheet with compostable baking parchment 
  • Fill a large bowl with acidulated water to stop the artichokes from turning brown (halve and squeeze a lemon into it) 
  • Slice spiky top end off the artichokes and then half lengthways before placing in the acidulated water – they will probably be too small for any of the ‘choke’ (little hairs) to develop but check and scrape out any should you find them
  • Pull or ‘click’ away any of the outer tougher leaves leaving the softer more edible leaves behind
  • If the artichokes have stalks then neaten up and gently scrape off the tough outside strings with the side of a sharp knife (however at this time of year they will very likely not have much stalk to speak of)
  • Once all have been prepared, drain them from the water and arrange them on the baking tray with a good glug of olive oil, the whole garlic cloves, chopped pieces of Amalfi lemon (by all means use the one you have squeezed in the bowl of water to reduce wastage)
  • Add some thyme sprigs and generously season with salt and pepper
  • Turn each artichoke cut side down and group everything snugly together with the garlic towards the middle – this helps contain any juices that could scorch in the oven and prevents them from drying out too much 
  • Place them in the oven for around 15-20 minutes depending on size
  • Then once looking a little golden, turn them over and put back in the oven for a further 5-10 minutes to get a little colour on all sides
  • Once the artichokes are cooked cover them with foil to keep them warm and quickly make your Garlic Cream
  • Serve the artichokes on a warmed platter or make little cones from parchment to fill and stand in cups for people to pick from
  • Pull any outer skins from the artichokes using them as a handle for dipping the chokes into the garlic cream (useful to have a chuck away bowl and napkins at the ready)

For the Garlic Cream 


1 cup whole raw cashews, soaked in boiled water for 30 minutes or cold overnight

2 tbs Greek yogurt (or thick plain plant based yogurt if you prefer)

2 tbs caramelised Amalfi lemon pieces, rind and all (from the artichoke tray)

2-3 caramelised garlic cloves, skins removed (from the artichoke tray)

Salt and pepper 

A splash of extra virgin olive oil 

A little lemon juice if needed 


High speed blender (I use a Nutribullet)


  • Drain the soaked cashews and place in a high speed blender with half a cup of warm fresh water, the lemon pieces, garlic cloves, yogurt, olive oil and salt and pepper
  • Blitz until you have a really smooth lovely cream – adding more water if necessary to loosen it
  • Taste and adjust seasoning and sharpness with lemon juice if needed – it should be salty and have a subtle caramelised garlic flavour and some fruity bitterness from the caramelised lemon pieces
  • Serve the Garlic Cream in a bowl scattered with a little Aleppo chilli flakes for people to dip their artichokes into 

Other recipes in our Easter Menu:

Roasted Baby Artichokes with Amalfi Lemon and Garlic Cream

Slow Roast Shoulder of Lamb in a Blanket of Herbs and Honey
Paper Thin Crispy Thyme and Garlic Potatoes
Warm Purple Sprouting and Romanesco Salad with Crispy Caper and Amalfi Lemon Vinaigrette

Honey and Hazelnut Torte with Candied Hazelnuts, Amalfi Lemons and Rhubarb Ribbons 

Rhubarb and Amalfi Lemon Cordial 

St Jude with Pickled Cherries and Hazelnut and Seed Crackers 

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