Step 1: Place the olive oil, Verjuice, watercress and bay leaves into a 32cm high side non-stick fry pan. Place this over a medium heat.

Step 2: Add the artichoke hearts, leeks, shallots & whole garlic cloves to the pan, bring this to a gentle simmer and place a lid on the pan and allow to cook for 45 minutes, turning the artichokes and leeks every 15 minutes. This timing will depend on the size and age of your artichokes and leeks but you are wanting them to cook all the way through and become soft but still hold their shape.

Step 3: Meanwhile, place 3L of water into a large pot and place over a high heat, bring to the boil and add 1 tablespoon of sea salt, then add the fettuccine and stir so that it does not stick together. Allow to cook for 10 to 12 minutes. Remove from the heat and strain off the water, drizzle ¼ cup of olive oil over the pasta and toss through, then spread out onto a large plate or platter to cool. Set aside.

Step 4: Once the artichokes, leeks, shallots & garlic cloves are cooked through, remove the pan from the heat then gently remove the artichokes, leeks, shallots & garlic cloves from the olive oil and place onto a chopping board. Cut the artichokes and shallots in half and the leeks into approximately 3cm lengths.

Step 5: Place these into a large mixing bowl with the pasta and flat leaf parsley.

Step 6: In another small mixing bowl place 1/3 cup of the olive oil poaching liquid, the lemon juice, lemon zest and the cooked garlic cloves, then whisk together well and season to taste.

Step 7: Pour this dressing over the pasta mixture and mix together well, then place onto a large platter or 4 serving bowls and top with the vache curd and serve.