Artichokes or asparagus barigoule

Method

1. If preparing artichokes, remove the outer leaves then use a sharp knife to trim around the artichoke hearts. Scoop out the chokes and discard them. Rub the artichokes all over with lemon juice then drop them into acidulated water to stop them discolouring.
2. If preparing asparagus, peel them and snap off the woody ends.
3. Cut the onion in half lengthwise. Remove the core and use a sharp knife to slice as finely as possible.
4. Heat a heavy-based saucepan then add the oil followed by the onions, carrot and garlic. Season generously and sweat for about 5 minutes until the vegetables are soft but not coloured.
5. Add the white wine, vinegar, thyme and the muslin bag of coriander seeds. Simmer on a high heat to reduce the liquid by two-thirds. Add the artichokes or asparagus and toss well. Add the stock and bring to a simmer and cook for 1 minute.
6. Taste and adjust the seasoning balance to your preference. Add a squeeze of lemon juice to freshen the flavour then add the fresh herbs and stir well. Cover with cling film and leave to infuse at room temperature. Refrigerate overnight to allow the flavours to develop.
7. Serve the artichokes or asparagus with the braising vegetables and liquor. Alternatively, serve them on their own, in which case you can purée the braising liquor and vegetables to make a tasty soup. Pass through a chinois or fine sieve and serve chilled on a hot day.