Sicilian-style Artichoke Hearts with Burrata

|Make the most of globe artichokes with luscious creamy burrata and a delicate saffron honey and white balsamic dress€‹ing|artichoke mint|4 artichokes200g burrata6 anchovies in olive oil chopped1 tablespoon pine nuts toasted3 mint leavesjuice from one lemon½ tablespoon white balsamic vinegarpinch of saffron¼ teaspoon honey5 tablespoon olive oil plus extra for drizzling|Make the dressing by mixing the lemon juice white balsamic and saffron in a very small saucepan then heat gently until it begins to steam. The saffron will colour and flavour the liquid as it heats. Remove from the heat and leave to sit for 20 mins. Add the honey olive oil and seasoning to the saffron liquid whisking with a fork. Taste and adjust for seasoning and balance.Remove the tough leaves close to the base of the artichokes. Cut off the stems completely so the artichokes will sit flat. Cook in plenty of lightly salted boiling water. It will take 15-30 mins depending on the size and freshness of the artichoke so check from 15 mins onwards. The best test of doneness is when a leaf from the middle pulls away easily. Drain well upside down so the water runs out. Pull off the leaves remove the hairy choke using a teaspoon works best and you are left with the tender heart. Trim it so that its neat but try not to cut any of the actual heart.Lift the burrata out of its liquid and carefully set it on kitchen paper. (Its better if burrata is drained a bit otherwise the milky liquid seeps into the dressing.) Put the cheese on a plate and place the artichoke hearts alongside. Season the hearts scatter over the anchovies capers pine nuts and mint then spoon the saffron dressing over everything. Drizzle more extra virgin olive oil over the burrata and serve immediately.|30.00 minutes|2|https://www.bbcgoodfood.com/recipes/sicilian-style-artichoke-hearts-burrata