An artichoke is usually boiled or steamed whole until it is tender, and then the leaves are pulled off and eaten one by one. Below is one of the ways to cook and serve artichokes.

1. Wash the artichokes and remove discolored leaves from the base.

2. Break off the stalks close to the base, pulling away any strings. Pack the artichokes in one layer in a stainless-steel or enamel saucepan. Sprinkle on some salt and lemon juice, then add enough water to come halfway up the artichokes.

3. Bring to the boil, cover tightly and simmer for about 40 - 45 minutes until a leaf from the middle of an artichoke pulls out easily. Tip the artichokes into a colander and leave upside-down to drain for 5 minutes.

4. For a dinner party presentation, peel back the outer leaves, pull out the purple central cluster of leaves and scoop out the inedible choke beneath with a spoon.

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This traditional summer drink is extremely easy to make. Allow plenty of time for cooling, as it is most appealing served chilled with ice and lemon slices.

1. Wash three large lemons, dry them and pare the zest using a potato peeler. Place the pieces of peel in a bowl and add 60-125 g caster sugar, according to your taste. Put 3 tablespoons pearl barley in a large saucepan, pour in a 1.25 liters of water and bring to the boil. Cover and leave the grains to simmer for 10 minutes, until they are soft.

2. Pour the water and barley over the sugar and peel and leave to cool.

3. Squeeze the lemons and strain the juice into a jug to discard the pips. Strain the barley liquid into the juice.

4. Serve.

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