Purple Sprouting, Roast Artichoke & Pickled Cucumber Salad

• Pre heat the oven to 200C.
• Place the artichokes and rosemary in a small baking sheet, roll in the olive oil and season well with salt and pepper.
• Place in the oven and cook for about 35- 40 minutes.
• Turn occasionally. They should end up very soft and almost bursting, but take care to keep them intact. Remove from the oven and cool.
• Once cool, slice in half lengthways. Season the cut side with salt and pepper, pan fry gently in a little olive oil. It's amazing how sweet the artichokes become once they are roasted. Take care, as they will burn very easily. Cook until they are golden brown, then remove from the pan and keep at room temperature.
• Next, place the sliced cucumber in a colander, sprinkle with the 2 teaspoons of sea salt, mix well and leave to drain for 40 minutes. When wilted, rinse quickly under cold water and pat dry with kitchen paper.
• Put the cucumber in a bowl, and add the vinegar, sugar and a little pepper. Taste, then add a touch of salt if needed. Leave for a couple of hours minimum, best overnight.
• Finally, trim the broccoli. The secret is to make sure the stalk and head cook at the same time. Trim off the bottom 3-4 cms. Plunge into boiling salted water, and cook until the stalk is just, and I mean just cooked. We will not refresh the broccoli, so it will continue to cook when lifted out of the boiling water, allowing a little less boiling time.
• Strain carefully, place on a plate, drizzle with olive oil, season well with salt and pepper while still hot.

To Serve

• Use a little sweet and sour vinegar from the cucumber, add a teaspoon of seed mustard, whisk well, and drizzle in a little olive oil. (roughly 3 parts oil, to 1 part vinegar, but that's up to you).
• Arrange the warm artichokes and broccoli on a large plate, interleave with the pickled cucumber, Rocket or Little Gem leaves. Finally, add a little dressing, not too much, just enough to balance everything.