Peel the artichokes carefully with
a sharp knife or peeler, cut them into
2cm chunks, then place into a bowl
of cold water with the lemon juice to
Place a large saucepan over a medium
heat and add the butter. When it begins
to sizzle, add the shallots and a pinch of
salt. Stir the shallots to coat them with
the butter and cook for 5 mins until they
begin to soften. Add the bay and thyme
leaves and drained artichokes, then stir
to mix them all together.
Add 200ml water to the pan, bring the
mixture to a simmer, then reduce the
heat and cover so that the artichokes
cook gently for about 10-12 mins. When
they are beginning to soften, add the
cream, bring to a simmer again and
cook until the sauce is reduced slightly
and the artichokes are tender. Season
the mixture with a little pepper, then
remove from the heat and discard the
bay leaves. At this point, you can chill
the mixture, and finish the dish when
you are ready. It will keep happily in the
fridge for a few hrs.
Heat oven to 200C/180C fan/gas 6.
Place the smoked haddock cubes in a
gratin dish big enough to hold them in a
single layer. Pour over the artichokes and
sauce, spreading the mixture out evenly.
Top with breadcrumbs and a few small
dots of butter. Place the gratin dish on
a baking sheet and bake for 30 mins, until
the top is golden brown and bubbling.