Complied by Raphaella Frame-Tolmie Food Production, recipes and styling Vicki Clarke, Nikki Gaskell and Robyn Timson Photographs Elsa Young Ingredients: • 4T grated Parmesan • 4T breadcrumbs • A small handful of mint leaves, finely chopped • Salt and pepper to taste • 12 good-quality tinned artichoke hearts • 12t honey Directions: Combine the Parmesan, breadcrumbs and chopped mint in a bowl and season with salt and pepper to taste. Peeling each leaf back as if it were a petal, carefully open the artichoke hearts to expose the centres. Drizzle the honey over them and cover with the breadcrumb mixture. Place on a baking tray under a hot grill until they are brown and crispy, and the Parmesan has melted. Serve immediately. Makes 4 starter portions This recipe was originally featured in the April 2012 issue of House and Leisure.