Violet baby artichokes are a joy to cook in the spring, and they make the perfect seasonal tapa. After we’ve removed the woody stalk and leaves, we cook them in water, wine and vinegar with plenty of fresh herbs until soft and tender, then grill them over hot coals. The pine nut purée is a great thing to have in your armoury – it works wonders with grilled lamb or chicken, and is also delicious eaten as a rich, hummus-like dip. Some beautiful flatbreads would go brilliantly with this.