For the artichoke: 2 globe artichokes, 1 lemon, salt and pepper, 50 g goats cheese, extra virgin olive oil
To peel the artichokes, take off the hard outer leaves. Using a bread knife cut along the top half of the head and discard any hard leaves below. You should now be holding just the cup and stem. Using a teaspoon press into the furry centre (the choke) and work out all the fur and discard. Immediately rub with lemon to stop discolouring. Now remove the stem, peel any outer skin working round the outside with bread or paring knife, and once this layer has been removed, again rub with lemon to stop discolouring.
Cook in simmering water for about 10 minutes, and place in a pan with a little olive oil under a low flame for 3-4 minutes. Now stuff the artichoke cup with goats cheese, season and bake in the oven at 180oC for 10 minutes.
For the chickpea ball:175g cooked chickpeas- reserve liquid (aquafaba), 1 clove garlic pan fried until soft, 1/2 shallot pan fried until soft, 1 tspn. chopped parsley, 1 tspn coriander chopped, 1tsp ground cumin, 1 tsp smoked paprika, 50g gluten free breadcrumbs, 100ml aquafaba, 2 tablespoons gluten free plain flour, vegetable for deep frying, salt and pepper.
Pulse the chickpeas in a blender until you get a slightly chunky purée. Combine this mix with the shallot, garlic, herbs, smoked paprika, cumin and seasoning. Now coat in flour, then aqaufaba and finally breadcrumbs. Deep fry for 2/3 minutes at 170 deg cent and then set aside.
For the stuffed onion: 1 vegetable bouillon, 1 large onion, 1 small tomato, 50g courgette 80g gluten free breadcrumbs, 40g fresh parsley, 2 tsp. extra virgin olive oil, 1 small garlic clove crushed, 1 spring onion sliced thinly, unsalted butter for greasing.
Add the bouillon to 1/2 pint of water and bring to a simmer. To prep the onion trim 1/4 inch off the top and bottom, then cut in half lengthways. Remove the hard outer skin and carefully take out most of the insides, keeping only two layers of the lighter skin. Carefully separate the outer layers from each other and place in the simmering marmite stock. Cook for one to two minutes, until just tender, then drain well and leave to cool slightly.
To make the stuffing, use a coarse cheese grater to grate the tomato and courgette into a large bowl (you will be left with most of the skin in your hand; discard it). Add breadcrumbs, parsley, oil, garlic, spring onion, salt and pepper. Fill each onion skin with stuffing. Pull the sides together so that you end up with a fat cigar shape. Place seam-side down in the buttered dish. Bake for 20 minutes, until soft and lightly coloured, with the stuffing bubbling.