Ingredients

6 chorizo (I use Rodriguez, cooked, which are lovely) 6 whole marinated artichokes (I use ones from a tin, in oil and herbs, with the stem on) Half a bunch of mint leaves only Half a bunch of continental parsley leaves only 50g of coarsely grated reggiano parmesan Zest and juice of 1 lemon 2T extra virgin olive oil

Description

Cut The Artichokes Into Aprox 8 Pieces. Slice The Chorizo Into Approx 6 Slices On An Angle. Mix The Juice And Zest Of The Lemon With The Olive Oil. Roughly Chop The Herbs. Pan Fry The Chorizo Until Just Starting To Crisp, Then Toss Everything Together, An

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