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1
To make the dressing: pound the garlic in a pestle and mortar with a pinch of sea salt until smooth, then add the basil and continue to crush and smash until you have a smooth green paste in the bottom of the pestle.
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2
Now begin to add the peas and broad beans, one handful at a time, making sure that with each handful you have sufficiently crushed the previous handful to a rough paste.
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3
Once the peas and broad beans have been crushed, grate the cheese into the pestle and mortar, smash together again, add the olive oil and finally give it a good mix.
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4
The mixture will resemble a light green pesto.
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5
To make the salad: prepare the artichokes by cutting off their stem but leaving 5cm which you then peel to leave the edible part.
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6
Trim off the outer leaves and then cut 3cm off the top of the artichoke, leaving the main flesh of the artichoke behind.
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7
Cut each artichoke in half and scoop out the choke with a teaspoon.
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8
Place the artichoke flat side down onto the chopping board and slice up as thinly as possible.
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9
Place all of the sliced artichoke into a mixing bowl and squeeze the lemon over the slices to stop them from oxidising (going brown).
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10
Add the wild rocket, sprinkle in the salt and pepper and drizzle in 15ml of the olive oil.
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11
Mix well with your finger tips.
