12baby artichokesJuiceof ½ lemon12baby leeks, trimmed, larger ones halved lengthways3baby fennel, thinly sliced lengthways12zucchini flowers100 gmsugar snap peas, trimmedTo serve:crusty bread and baby herbs, such as coriander cress and parsley cressVegetable stock1carrot, coarsely chopped1celery stalk, coarsely chopped½onion, coarsely chopped2thyme sprigs2parsley stalks1fresh bay leaf½ tspwhite peppercornsBarigoule vinaigrette200 mldry white wine4small fresh bay leaves1 tspcoriander seeds½ tspwhite peppercorns100 mlextra-virgin olive oil2 tbspchardonnay vinegar1 tsplemon juice
Remove outer leaves from artichokes, peel and trim stems, trim 1cm from tops and place in acidulated water. Bring a saucepan of salted water to the boil, add artichokes and lemon juice and cook over low-medium heat until tender (25-30 minutes). Drain, then refresh in iced water. Drain again, halve lengthways and, if necessary, remove chokes with a teaspoon and discard. Place artichokes in a bowl, set aside.
Meanwhile, for stock, combine ingredients with 1 litre of water in a saucepan. Bring to the boil, reduce heat to low, simmer until reduced to 500ml (30-40 minutes). Strain through a muslin-lined fine sieve, cool and set aside.
Meanwhile, bring a saucepan of water to boil, add leeks and cook over medium heat for 10 minutes, then add fennel and cook until tender (5-7 minutes). Transfer with a slotted spoon to a bowl of iced water and cool. Return water to the boil, add zucchini flowers and peas and cook until tender (2-3 minutes), drain, add to iced water with leeks and fennel. Drain, pat vegetables dry with absorbent paper, add to artichokes and set aside.
For barigoule vinaigrette, bring wine, bay leaves, spices and vegetable stock to the boil in a saucepan over medium heat, cook until reduced by half (10-15 minutes). Add oil, vinegar and juice, season to taste. Drizzle over vegetables, toss, divide among plates, scatter with baby herbs and serve with crusty bread.