Method

• 1.
  Soak the dried morels in 1 cup (250ml) boiling water for 30 minutes. Drain, discarding liquid, and set aside.
• 2.
  To clean the artichokes, trim the stalks to 5cm, then remove the tough outer leaves. Once you reach the softer leaves, using a sharp serrated knife, to trim 2-3cm from the top. Cut the artichoke in half lengthways, so you can reach the hairy choke, then scrape it out with a small knife and discard. Quarter artichoke hearts and place in a bowl of cold water combined with 1 tbs lemon juice to prevent them from discolouring. Cook artichoke in a saucepan of boiling salted water for 20 minutes or until tender when pierced with a knife. Drain and cool slightly, then set aside.
• 3.
  Meanwhile, blanch the asparagus in a saucepan of boiling salted water for 3 minutes or until tender. Drain and refresh in cold water. Set aside.
• 4.
  Blanch the broad beans in a saucepan of boiling salted water for 2 minutes or until just tender. Drain and refresh in cold water, then squeeze beans from skins. Set aside.
• 5.
  Heat the butter and oil in a large frypan over medium heat. Add the morels and cook, stirring, for 2 minutes, then add the artichoke, asparagus and broad beans and cook, stirring, for a further 1 minute or until warmed through. Remove from heat, then season with sea salt and freshly ground black pepper and drizzle with remaining 1 tbs lemon juice to serve.