Claude Bosi served up a tasty artichoke à la Parisienne with bordelaise sauce on Saturday Kitchen.

The ingredients are: 8 banana shallots, 50ml olive oil, plus extra for drizzling, 10g thyme, 100g butter, 1 bottle red wine, preferably Merlot, 500ml veal stock, 10 baby artichokes, 1 lemon, juice only, 6 slices prosciutto cotto, 2 burrata and salt and freshly ground black pepper.