Baby artichokes are relished across Europe and the Middle East, in countries from France where the most popular type are called 'Violettes' after the purple streaking on their leaves, to Egypt. They're a quarter of the size of globe artichokes and a real harbinger of spring. They're pretty much ignored in the US. But you can find them in Latino, Asian and especially Middle East markets at this time of year. Cook them Middle East style, with the fresh fava beans that come into the stores at the same time...

Cut the heads from the long stalks, leaving about 2 inches beneath each head whose softer interiors you should expose with a potato peeler. Snap back the outer leaves of each head until you're left with the soft, lemon-yellow interior ones. Then slice off the tougher top of the leaves right across each artichoke about an inch above the bump of the artichoke where the soft fuzz interior lies. Cut each in two horizontally, scrape out the fuzz with a teaspoon and stew 6 - 8 gently in a lidded saute pan in 1/4 cup olive oil, 3-4 cloves of chopped garlic, a little salt, some black peppercorns, 1 cup water and the juice of 2 large lemons, with a handful of finely chopped fresh dill. Put the saute pan's lid on askew. After 10 minutes, throw in the fava beans and let them soften. (If you can be bothered to take off their inner skins, so much the better.) Stew until most of the water has evaporated and serve at room temperature with plenty of crusty bread to mop up the juices.

It also works well as a side dish to roast lamb.