2 globe artichokes
2 bay leaves
2 sprigs of thyme
2 garlic cloves
1 tbsp pink peppercorns
125ml white wine
60ml olive oil
250g podded broad beans
250g podded peas
salt and pepper
Preheat oven to 220C. Juice lemons and discard all but 2 empty lemon halves
Clean artichokes - cut off stalks and remove outer tougher leaves. Once you reach the softer leaves, trim 1-2cm off the top and cut in half lengthways to scrape it clean, using a small, sharp knife to remove the hairs.
Rub the heart with lemon juice and cut artichoke half into 5mm slices. Place in cold water and stir in half of the lemon juice.
Drain artichoke slices and place on baking tray with remaining lemon juice, 2 reserved lemon halves and all of the ingredients bar the broad beans, peas and parsley.
Cover with foil and bake for 45-60 mins. Remove foil and allow to cool.
Bring large saucepan of water to the boil and add broad beans. Blanch for 2 mins, then run under cold water and leave in colander to dry. Remove skins if the beans are large and tough.
Remove lemon halves and mix artichokes with the beans, peas and parsley. Season, sprinkle with pink peppercorns and serve.