Spiky artichokes from Italy star in this recipe. Sourced directly from growers in Liguria and Sardinia by our friends at Natoora in Chiswick, these artichokes are so tender they are at their best eaten raw.


  • 4 spiky artichokes
  • 2 lemons, juiced
  • 4 tbs olive oil
  • sea salt and freshly ground pepper

Serves 4 as a starter

Takes 10 minutes


  1. Mix the lemon juice and olive oil in a mixing bowl
  2. Trim the base of the artichokes and remove the outside leaves
  3. Thinly slice the artichokes on a mandoline and toss the slices into the bowl
  4. Season to taste with salt and pepper and serve

BK Tips

  • Artichokes should feel heavy for their size and have firm stems; the leave should be quite tight (if they are loose it means they are going to flower and will have a woody texture)