As a preview to the world's greatest restaurants festival - and as part of our food month this April - we have teamed up with Taste of London to offer an exclusive recipe every day for stylist.co.uk readers.

Today Alexis Gauthier, chief proprietor of Gauthier restaurant in Soho, tells us how to make an artichokes barigoule. Perfect for a simple supper and sumptuous when served with a salad of wild rocket, read on for his delicious recipe...

Ingredients

• 16 small purple artichokes
• 8 large slices of parma ham
• 40g smoked streaky bacon
• 1 shallot
• 1 carrot
• 8 button mushrooms
• 2 tbsp olive oil
• 1 bunch of chervil
• 1 glass of white wine
• 2 glasses of chicken bouillon/stock
• 1 tbsp unsalted butter
• Salt
• Pepper

Method

Step 1: Cut the shallot, carrot, mushrooms and streaky bacon into small cubes.

Step 2: Remove the outside leaves of the artichokes. Trim around the artichoke with a very sharp knife in order to get rid of any green skin left.

Step 3: Remove the inside of the artichoke and set to one side in very cold water.

Step 4: Pour a bit of olive oil into a hot pan. When the oil starts smoking add the carrots and shallots.

Step 5: Stir while making sure not to give any colour. When the carrots and shallots are both shiny, add the mushrooms and bacon. Continue stirring for an extra minute and add 1⁄2 a glass of white wine.

Step 6: Let the liquid evaporate and drain.

Step 7: Stuff each of the reserved artichokes with the chopped mix of vegetables and wrap them in Parma ham.

Step 8: Place the artichokes in a sauté pan and add the butter, chicken bouillon/stock and the remainder of the white wine.

Step 9: Cover with a lid and bring to a slow, gentle boil for 20 minutes. Check after 10 minutes and add 1⁄2 a glass of water if needed.

Step 10: The artichokes are cooked when you can push a knife passes through without resistance.