Artichokes are a spring time treat for me. Slim, tender buds, trimmed, sliced, brushed with lemon juice, a touch of garlic and tossed brifly into a hot pan with olive oil and salt and I'm in heaven. Spanish (and Italian) artichokes are my very favourite vegetable.

Plump globe artichokes, with their tough outer leaves and hairy chokes, are another story, and one that I am profoundly unfamilar with.

Two globe artichokes (picked yesterday) were delivered to me today and they are currently bobbing face down in a bowl of salted cold water (to flush out dirt and insects). My husband is arriving back in about 6/7 hours, we don't have an oven, any ideas on how to get the best ot of these beauties?