Step 1

To clean the artichokes, trim the stalks to 5cm and remove the tough outer leaves by hand. Once you reach the softer leaves, use a sharp serrated knife to trim 2-3cm from the top. Cut the artichoke in half lengthways, so you can reach the hairy choke, and scrape it out with a small knife and discard. Place hearts in a bowl of cold water with 2 tbs lemon juice to prevent discolouring. Cut each artichoke half into 5mm-thick slices then return to the bowl with lemon water.

Step 2

Drain the artichoke and place in a saucepan over medium-low heat with thyme, garlic, oil, 1/4 cup (60ml) water and remaining 2 tbs lemon juice, then season. Cover surface with a piece of baking paper cut to fit. Cook, stirring occasionally, for 12-15 minutes until artichokes are tender. Stir through the broad beans and set aside.

Step 3

Meanwhile, place gorgonzola and cream in a small heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water), stirring until melted and combined.

Step 4

Bring a large saucepan of salted water to the boil. Cook gnocchi for 2-3 minutes until they float to the surface. Drain gnocchi and add to the pan with the artichoke mixture along with the gorgonzola sauce. Cook over low heat, stirring, for 2 minutes or until warmed through and combined.

Step 5

Add the mint and parsley, and toss to combine, then serve immediately.