Artichokes with pepper-and-almond sauce

Serves 4

Even the way these articholes look is meant for admiring on an al fresco table in dappled sunlight.

8 small artichokes
1 garlic clove, bashed
Juice 2 lemons

For the sauce

100g/3½oz jar roasted peppers, drained
100g/3½oz blanched almonds
2 tsp sweet smoked paprika
1 garlic clove
2 tbsp sherry vinegar
3 tbsp olive oil

First, make the sauce: put all the ingredients in a food processor and pulse until coarsely chopped, season well and set aside.

Now bring a large pan of water to the boil with a tablespoon of salt. When the water is bubbling, add the lemon juice, garlic and artichokes, cook for 10 minutes, or until the artichokes are tender at the base when you insert a small, sharp knife. Drain and serve warm, or leave to cool and serve at room temperature.

To eat the artichokes, pull off the outer leaves, dunk into the sauce then pull your teeth along the bottom to release the soft flesh. When you reach the centre, use a small spoon to discard the choke then savour the heart with lots of the pepper-and-almond sauce.