Artichoke Stuffed with Spring Vegatables.

Prepare the choke in water and lemon juice - this stops it discolouring.

Start by pulling off the very tough outer leaves and cutting off the stalk leaving a flat base. Then cut off the top third and trim the tops of the leaves removing any spikes.
Place in a saucepan with enough seasoned water to come half way up the choke. Bring to the boil and simmer until a sharp knife can slide in with little resistance - this will vary depending on age and size of the choke.

When the choke is cool enough to handle remove the soft leaves in the centre and using a spoon remove the choke and rinse clean and return to the pan to warm through - you could also steam or poach it to warm it up.

In a pan boil and steam asparagus tips, peas, broad beans and french beans.

Fry some chopped bacon with a knob of butter in a frying pan with chopped shallots. 

When the asparagus and other veg is cooked add to the bacon and shallots, remove from the heat and dress with sherry vinegar, olive oil  a dash of lemon juice, season with salt and pepper and mix in chopped parsley and mint.

Stuff into the centre of the warmed chokes, drizzle the choke leaves with a little more oil and serve.