Braised Baby Artichokes with Peas and Tarragon

Fill a large bowl with cold water and squeeze in the juice of one lemon, dropping the spent halves in. Working one artichoke at a time, snap off the tough dark outer leaves until you reach the pale, tender inner leaves.

Trim 2 cm off the top of each artichoke with a sharp knife, then peel the stem and base with a vegetable peeler. Halve each artichoke lengthways and rub all cut surfaces immediately with the remaining lemon half, dropping finished pieces into the acidulated water as you work.

Drain and thoroughly pat the artichoke halves dry on a clean kitchen towel.

Heat the olive oil and half the cold butter in a wide, heavy-based sauté pan or shallow casserole over medium-high heat until the butter foams and subsides. Add the artichoke halves cut-side down in a single layer and sear without moving for 4–5 minutes until deeply golden.

Turn the artichoke halves and colour the reverse side for 2 minutes, then remove to a plate.

Reduce the heat to medium-low. Add the onion and shallots to the same pan and cook, stirring occasionally, for 6–8 minutes until completely softened and just beginning to turn translucent gold.

Add the garlic and cook for 1 minute until fragrant but not coloured.

Pour in the white wine and scrape up any caramelised bits from the base of the pan. Allow to bubble and reduce by half, about 3 minutes.

Return the artichokes to the pan, cut-side up. Pour over the vegetable stock, add the sugar and bouquet garni, and season generously. The liquid should come halfway up the artichokes.

Cover with a cartouche (a circle of baking parchment pressed directly onto the surface) and the pan lid. Braise over low heat for 25–30 minutes until the artichoke hearts yield easily when pierced with a skewer.

Remove the lid and cartouche, add the petit pois, and simmer uncovered for 4 minutes until the peas are just tender and the braising liquid has reduced to a scant, flavourful pool.

Remove the bouquet garni. Off the heat, add the remaining cold butter cubes and swirl the pan constantly until each piece is fully incorporated and the sauce is glossy and lightly thickened.

Scatter over the tarragon and parsley, taste and correct seasoning with fleur de sel and white pepper, and serve immediately directly from the pan.