Whizz the artichokes, cheese and garlic in a mini blender. Add 2tbsp of the oil. Stir in the preserved lemon, capers, olives and chillies. Set aside. To make riblets, stand the sweetcorn on its end on a board and carefully cut down through the centre. Lay the halves down and slice lengthways into two or three, keeping some of the middle intact. Cut the riblets in half if you prefer them shorter.
Heat a griddle pan until very hot. Coat the riblets and asparagus with the remaining oil and cook for 3-4 minutes until lightly charred. Meanwhile, toast the bread, drizzle the oil over and rub with garlic. Spread the artichoke mix over, top with the asparagus and riblets and scatter the hazelnuts over to serve.
Recipes by Liz Franklin, food styling by Charlotte Jenkinson, photography by Angela Dukes
