1. Prepare the artichokes: cut the top off the artichokes; cut the stem and, with scissors, cut the tips of the leaves to remove the thorns. Drizzle the artichokes with lemon juice.

2. In a pot of boiling salted water, plunge the artichokes and cook for 15 minutes or until they are tender when pierced with a knife. Drain and let cool.

3. Preheat the oven to 180°C/350°F.

4. Hollow out the artichokes by removing the small leaves from the center and, using a small spoon, the fluff attached to the heart.

5. In a bowl, mix the Stilton cheese into the bechamel sauce.

6. Cut the pear into small pieces and add to the bechamel sauce. Season generously with salt and pepper.

7. Fill the artichokes with this mixture and place on a baking dish.

8. Bake for 10 minutes.

9. In a pan, melt the butter and cook the pear slices for 2 minutes. Add sugar and brown on each side.

10. Remove the artichokes from the oven.

11. Decorate the plate with the pear slices and the artichokes fresh out of the oven. Serve immediately.