Make a cut down the side of each pepper, and carefully stuff each one with a few thyme sprigs and a garlic clove.

To make the dressing, rinse the chopped preserved lemon well in a sieve (there’s plenty of salt from the cheese, so you’re taking off some of the brine). Mix with the lemon juice, sliced artichokes, artichoke oil and thyme leaves, and set aside.

Once your barbecue is at a medium heat, rub the peppers with the olive oil, and barbecue for 3–5 minutes per side before covering with a lid or an inverted roasting tin. Cook for 25–30 minutes, until soft.

Once your peppers are cooked, griddle the cheese for 2–4 minutes per side, until charred.

Arrange the peppers and cheese on a platter, and tip the marinated artichokes over the top. Serve hot or at room temperature.