Carefully stab the lemon with a knife and place in a pan. Cover with boiling water, then boil for 40 minutes, or until the lemon is really soft.

Carefully remove the lemon to a board, using tongs or a slotted spoon, and leave to cool slightly.

Cut in half and scoop out the jammy flesh. Add this to a bowl with the thyme leaves, honey and enough oil to create a dressing. Taste and season with sea salt and black pepper.

Set a griddle pan over a high heat. Drain, halve and place the artichokes on it for a few minutes on each side, or until charred and dried up.

Halve again lengthways, then dress with the jammy dressing.

Cube the feta, then cut the cured meats into strips and roll them up. Put onto skewers, alternating with the dressed artichokes.