Baby artichokes are sautéed with figs, saffron and Marcona almonds, which hail from south-eastern Spain. Serve this unique dish at a tapas party and garnish with sliced olives and a few saffron strands.
Baby artichokes are easier to clean than the full-grown variety, but still take a bit of effort. With a paring knife, cut a bit of the stem off and then start snapping off the leaves one by one. When you've reached the centre, or 'heart', cut off any leaves at the top along with any fuzzy hairs in the centre. Carefully cut away any of the dark green leftover from the leaves. Cut in half and then place in a bowl of water and lemon juice; this prevents the artichokes from discolouring whilst you work!