Serves - 2

Prep time - 5 minutes | Cook time - 40 minutes +

Baking vegetables in a clay pot is revolutionary. The lid browns the tops of them like a broiler. As the whole pot gets hot, it cooks the food evenly and doesn’t dry it out because the moisture is trapped inside the pot. Try these artichokes. 

2 whole artichokes

1 tsp salt

1/2 tsp black pepper

2 tbsp melted ghee or olive oil

Preheat your oven to 220°C. 

Cut 2 cm off the top of the artichokes and discard. Cut the stems off and keep. Add the cut artichokes and the stems to a clay pot or cast iron dutch oven. Add the salt, pepper and ghee or olive oil and rub it into the artichokes with your hands. 

Place the pot in the oven and bake for about 40 minutes, until they’ve browned and look well cooked, but aren’t burnt. 

Serve them hot or warm. You eat them by peeling off each segment and scraping the flesh off with your teeth. There’ll be more flesh inside the closer you get to the centre and there’s flesh inside the stalks. The inside heart is the best part!