1

Prepare the artichokes and cut in half, and keep 2 of them to one side. Blanch the remaining artichokes in a mixture of the white wine, white wine vinegar, 3/4 cup water and 2 teaspoons of salt for 3 to 4 minutes. They should still be quite firm. Drain and leave to cool.

2

To make the marinade. pour the olive oil into a pan and add all the remaining marinade ingredients except the vinegar. Place ever medium heat (the oil shouldn't be too hot — just enough to cook the herbs gently). As seen as the herbs start to fry and the garlic starts to turn lightly golden, turn down the heat and stir in the vinegar.

3

Cut the blanched artichoke halves in half again and put them into the pan. Bring back to the boil. turn eff the heat and cool completely.

4

Slice the 2 reserved artichokes, toss with the lemon juice and a little olive oil, and season with salt and pepper. Keep to one side. Grate about 2 tablespoons of Parmesan and set this aside. tee.

5

Spoon the blanched artichokes from their pan (you can save the marinade fer next time). Dress with Shallot vinaigrette and arrange en 4 serving plates.

6

Season the mixed green salad, toss with the grated Parmesan and Giorgio's vinaigrette, and arrange it on top of the artichokes. Sprinkle the raw artichokes ever the top. Shave the rest of the Parmesan and sprinkle that and the chives ever the salad to serve.