Artichokes were a favourite vegetable of the Romans and then in the rest of Europe from the late fifteenth century onwards. It took a while to become generally accepted but once its reputation as an aphrodisiac was widespread, it became fashionable in many wealthy households. The artichoke is frost-sensitive and thrived in the sheltered walled gardens of Victorian England. The garden pea arrived in the sixteenth century when it was boiled whole, dipped in butter and sucked from its pod. In London, there developed a tradition of peas being sold in the streets, the pea sellers moving around the streets with a large oval pot and providing peas, together with pepper, salt and vinegar, for immediate consumption. Their natural sweetness and versatility soon made them a popular ingredient in tarts. Artichokes were sometimes combined with mashed bone marrow or lambs' brains in tarts, but peas provided a more acceptable and attractive companion. This tart is easy, delicious and looks very attractive.