baby artichokes

Fill a large pan with water and ice cubes, then squeeze the lemons in.
Once all the juice has been squeezed from the lemons, add the skins to the water.
Pull off the green outer leaves of the artichokes to expose the pale-yellow ones insides.
Using a knife, trim an inch off the top of the baby artichokes. Peel the outer layers away with a peeler.
Now trim each artichoke into a circular shape. Ideally you want to take of the tough layer of the stem and the underside from the heart.
Once you have a nice, round artichoke heart, put it in the water. Prepare all the baby artichokes this way. Then, using a serrated knife, trim-off the tops of the artichokes and place back into the water.
You are now ready to cook the baby artichokes. In a pan of medium heat, sweat off the mirepoix, coriander seeds, salt and pepper.
Add the tap water, wine, thyme and rosemary, and then the baby artichokes.
Bring to a simmer, then place a sheet of baking paper over the top and gently cook on a low heat for 10–15 minutes.

tart cases

Begin making the tart cases by preheating the oven to 160°C (140°C fan/Gas Mark 3).
Use the small ring cutter to cut out the spring roll pastry. For each tart case, you want to cut two pieces of pastry.
Melt the butter in a pan on a low heat. Brush the melted butter over one side of each piece of the pastry. Then fold the pastry inside the tart case moulds.
Place another circle of pastry inside and push down. Put the tart case moulds onto a baking tray and cook in the oven for 8 minutes, until the pastry is golden brown.
Remove them from the oven and gently take out of the moulds.

wild garlic

Fill a large pan three-quarters full of water, set on a high heat and bring to the boil.
While the water is boiling, half-fill a mixing bowl with ice cubes and cover with water. You will need this later to refresh the wild garlic.
Add the wild garlic to the boiling water, then cook for about 15 seconds.
Once the stems are bright green, quickly transfer the garlic into the bowl of iced water and allow to cool completely.
Once cool, remove from the iced water, place on a J cloth and squeeze out as much excess water as you can.
Be sure to get all the water out, otherwise it will dilute your oil. You want to end up with a nice, thick oil.
Line a fine sieve with a piece of muslin. Pour the rapeseed oil into a blender and then add the drained wild garlic.
Blend on a high speed for at least 1 minute until you have a smooth oil. If it looks a little too thick, add a drop or two more rapeseed oil, but not water.
Pour the blended oil into the sieve, set over a bowl and let it sit for a few hours.
Stir occasionally while the oil is draining through. Do not press the oil through, as any impurities could be pushed through and ruin the clear, pure oil you are looking for.

lemon oil

Prepare the lemon oil by pouring the lemon juice and olive oil into a bowl.
Whisk, then add the sugar and salt to taste. Put into a container for use later.

artichoke salad

For the artichoke salad, scoop out the middle of the cooked artichokes (the heart), finely dice them and add to a mixing bowl.
Dress the diced artichokes with lemon oil, then add the chopped herbs, salt, and pepper.

assembly and plating up

Place the artichoke salad in the base of each tart case.
Now add five dots of the wild garlic mayonnaise and finish off with the bronze fennel and chive flowers, and wild garlic leaves only a few.