finely sliced rind of 1/2 preserved lemon (see page 68)
Cut the artichoke hearts in half lengthways, then pull them apart into delicate leaves. Place the clementines on a plate to catch the juice and thinly slice into circles, removing any seeds. Cut into quarters.
Arrange the artichokes and clementines in a shallow serving bowl. Splash over the orange blossom water and any clementine juice and add the preserved lemon rind. Toss together just before serving.