Rinse off 6 baby Italian artichokes. One by one, place on a cutting board and 1) chop off the stem, 2) slice 1/3 off the top of the leaves, 3) peel off quite a few of the outer leaves at the base till you get to the tender ones. (Yes, you will be discarding quite a bit of the artichoke). Immediately place in a bowl of water with1 lemon cut in half (squeeze the juice over the slices as you put them in the water) to stop them from browning.

In a large, shallow pan on medium heat pour a good glug of olive oil, 2 large garlic cloves and 1 large shallot, finely chopped. Remove the artichokes one by one from the water, slice thinly lengthwise and scatter in the pan. Add the juice of 1 lemon, top off with a 60ml white wine and 60ml water. Season with sea salt and pepper. Cover the pan and continue cooking a few minutes till the artichokes are just tender.

Uncover the pan, add a small can (150g) of cannellini beans, stir well. Ensure most of the liquid has evaporated before removing from the heat.  Season with sea salt and pepper, drizzle with olive oil, add two ripe San Marzano tomatoes (peeled, deseeded and finely diced), and add a sprinkling of chopped mint.

Serves 2-3.