When the artichokes are trimmed,
find a pan wide enough to hold
them in a single layer. Squeeze in
juice from a lemon half and half-fill with
cold water. Add 2 tbsp olive oil, the
spices, thyme, vinegar, artichokes and a
generous pinch of salt. Bring to the boil,
then lower the heat and simmer for
about 15 mins until soft. Turn off the heat
and allow to cool (see tips, below).
Prepare the asparagus. First,
cut off the woody ends, then
use a swivel blade peeler to trim
the ends, rotating them as you go so they
end up the same thickness as the tips.
Bring a large pan of salted
water to a rolling boil. Cook the
asparagus for 2 mins, then drain
and tip straight into heavily iced water.
Leave until completely cool, drain again,
then set aside.
To make the dressing, heat
2 tbsp olive oil in a frying pan ,
then gently cook the red onion
for 5 mins until soft. Turn off the heat
stir in the spring onion and chives, then
tip into a jug. Drizzle the rest of the oil
and the vinegar into the dressing, then
season to taste.
Get the vegetables ready. Drain
the artichokes, then cut each into
6 wedges. Slice each asparagus
on the angle into 3 pieces.
Wipe out the dressing pan
and heat the remaining olive
oil. Fry the asparagus with some
seasoning until shiny and starting to
colour, then scoop onto a plate. Place
the pan back on the heat, then cook
the artichoke wedges until they start
to brown. Turn off the heat and you
are ready to plate up.
Spoon a puddle of dressing into
the centre of each plate. Balance the pieces of asparagus
up against each other to circle
the dressing. Arrange the artichokes among
the asparagus so they’re evenly
distributed over the plate. Scatter over the salad leaves and
drizzle over the remaining dressing.