Method

• 1.
  Preheat oven to 180°C. Fill a large bowl with water and add lemon juice. Set aside.
• 2.
  To prepare artichokes, trim each stem to 6cm and peel away the stringy part of the stalk. Using a sharp knife, trim 2-3cm off the pointed tops. Snap off and discard the layers of tough outer leaves, stopping when you get down to the yellow leaves. Cut artichokes in half lengthways and use a spoon to scoop out and discard the hairy “choke” from the centre. Keep cleaned artichokes in the lemon water while you prepare the remaining artichokes.
• 3.
  Drain artichokes from water and drizzle generously with olive oil, season well and press the cut sides back together with a sprig of thyme between the two halves.
• 4.
  Wrap each artichoke in foil, place on a baking tray and roast for 40-45 minutes until tender. Set aside to cool.
• 5.
  For the salad, place the quinoa in a saucepan and cover with water. Bring to the boil, then reduce heat to low and simmer for 10-12 minutes until the grains just start to swell and become tender. Drain well and set aside to cool.

• 6.
  Meanwhile, pound the garlic, basil and a pinch of salt with a mortar and pestle to form a rough paste. Add olive oil and 1 tablespoon lemon juice, season with pepper and mix to combine. Set aside.
• 7.
  Heat a large non-stick frypan over medium-low heat. Toast seeds and pine nuts for 3-5 minutes, stirring, until light golden. Transfer the toasted seeds and nuts to a large bowl with the basil paste and quinoa. Season, then toss to combine.
• 8.
  Dress the rocket with a drizzle of olive oil and remaining lemon juice, to taste.
• 9.
  Arrange artichokes on a platter, then fill each half with the seed salad. Serve scattered with the rocket and parmesan.