Artichoke Linguine

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Boil a kettle

Drain and quarter the artichoke hearts

Line 1 (2) oven-proof tray(s) with parchment and place the artichoke quarters on top

Grate the cheese and zest the lemon(s)

Sprinkle over half of the cheese and drizzle with 1-2 tbsp olive oil

Season generously with salt and pepper

Oven-roast for 20-25 min or until starting to brown

Meanwhile, cook the pasta in a pot of salted boiling water for 8-10 min or until the pasta is cooked to your taste, stirring occasionally

Drain and retain a cup of pasta water for step 7

Meanwhile, chop the tomato into bite-size pieces

Peel and finely chop (or grate) the garlic

Chop the capers coarsely

Quarter the lemon

Dissolve 1/2 the (whole) vegetable stock cube in 200ml (400ml) boiled water

Chop the parsley finely, including the stalks

Add 1-2 tbsp olive oil to a wide-based pan over a medium heat

Once hot, add the tomatoes and cook for 1-2 min or until softened, stirring constantly

Add the garlic, chopped capers and oregano and cook for a further 1-2 min

Add the juice of 1/2 the (whole) lemon

Add the stock, bring to the boil over a high heat and cook for 2-4 min or until reduced by half

Lower the heat to a simmer, add the pasta and most of the remaining cheese and mix well

Tip: Add a little reserved pasta water if too dry