In a pan set over medium heat add a glug of olive oil, 4 large garlic cloves finely chopped, the juice of 1 lemon, some finely chopped parsley, 1 tbsp of puréed preserved lemon peel* and top off with 60ml white wine and 100ml water. Season with sea salt and pepper. Add 8 frozen baby artichoke hearts (around 400g), quartered, stir, cover the pan and continue cooking until the artichokes are tender. 

Uncover the pan towards the end of cooking to evaporate any remaining liquid.

Drizzle with a little olive oil and some finely chopped parsley before serving.

* Drain a preserved lemon from its brine, remove the inner pith, chop it, and then purée it with an immersion blender. I make a batch in advance, distributing the purée into an ice cube tray and keeping the cubes in the freezer until ready to use.