Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Spread nuts on a baking tray and roast for 6-8 minutes until skins are dark brown. Remove from oven and cool, then rub off and discard skins. Chop nuts and set aside.
• 3.
  Meanwhile, bring a pan of salted water to the boil. Drop beans into the water and cook for 3-4 minutes until tender. Drain and refresh under cold water. Set aside.

• 4.
  For dressing, whisk ingredients together in a bowl until combined. Season. Set aside.
• 5.
  Fill a bowl with water and add a squeeze of lemon juice. As you prepare each artichoke drop them into the water to prevent them from discolouring. Using a vegetable peeler, remove tough outer skin from artichokes. Trim stems to 6cm lengths. Peel the leaves back around the heart until you reach the tender inner leaves. Using a serrated knife, trim the top one-third so you can remove the coarse green part of the leaves (you may need to slice off more, depending on the shape). Scoop out the furry choke and discard, then place the artichoke heart in water.
• 6.
  Scatter the torn lettuce leaves and green beans over 8 serving plates. Drain the artichokes, then very thinly slice (a mandoline is ideal) and toss with 2 tablespoons dressing. Arrange sliced artichokes and ham over the beans and lettuce. Drizzle the remaining dressing over each salad, scatter over the hazelnuts and serve immediately.