Young, tender artichokes that haven't yet formed a choke (the furry bit in the middle) should be used for this dish. How much needs to be trimmed will vary according to the tenderness of the leaves, and as you're serving them raw they do need to be really tender. Try to find aged Pecorino Romano for this dish but if you can't, Parmesan will make a good substitute.
8 tender baby artichokes
30-40g wild or ordinary rocket
40-50g Pecorino Romano
Juice of half a lemon
5-6tbsp olive oil
Salt and freshly ground black pepper
If the stalks of the artichoke are firm just trim a little from the end and peel them with a sharp knife or peeler. Cut 1cm or 2cm from the top with a serrated knife and pull away the leaves until you get to the tender, pale-coloured ones. Once you've got rid of all fibrous parts, with a very sharp knife or a Japanese mandolin slice the artichokes as thinly as possible and put the slices into a bowl with the olive oil and lemon juice. Season with salt and pepper. Stir them well and leave for 4-5 minutes.
Arrange the rocket leaves on a plate and scatter the artichoke slices over. With a peeler or sharp knife, shave the Pecorino over the top. Reuse content