Use fresh artichokes in this colourful summer salad flavoured with fresh herbs and thinly sliced pecorino.
1. Cut off stalk, leaving a small length. Thinly slice skin from remaining stalk.
2. Trim tips of leaves with kitchen scissors. Remove the papery internal leaves.
3. Scrape out fibrous matter at base with a teaspoon. Wash artichoke bases to completely remove fibres.