Artichokes with Bacon-Mayonnaise Dip

Fill a large bowl with cold water and squeeze in the juice from 1 lemon half. Trim the tough outer leaves from the artichokes, cut 2-3cm from the tops, peel the stalks and rub every cut surface with the remaining lemon half before dropping them into the water.

Put the prepared artichokes in a deep saucepan with the juice of the remaining lemon, the plain flour, a generous pinch of sea salt and enough cold water to cover. Bring to the boil, then lower to a steady simmer and cook for 30-35 minutes, or until a knife slides easily into the base and the leaves pull away cleanly.

While the artichokes cook, fry the chopped streaky bacon in a small pan over a medium heat until crisp and the fat has rendered out. Lift the bacon on to kitchen paper and leave the pan to cool for 10 minutes.

Put the egg yolks and Dijon mustard in a food processor or a bowl and whisk until smooth. Slowly drizzle in the rapeseed oil until you have a thick mayonnaise, then whisk in 1 teaspoon of lemon juice to sharpen it slightly.

Trickle the cooled bacon fat into the mayonnaise, whisking well, then fold through the crispy bacon. Season with sea salt and black pepper to taste.

Drain the artichokes upside down for a minute, then serve warm with the bacon mayonnaise alongside for dipping. Pull off the leaves, scrape off the soft flesh with your teeth and save the heart for the best bites at the end.