Trim the fennel, pick and reserve any leafy tops, finely slice the stalky part, then halve the bulb and cut into 1cm slices.
Put it all into a 30cm × 35cm roasting tray, halve the artichokes and add with 2 tablespoons of oil from their jar, as well as a really good pinch of black pepper, then toss it all together.
Pour in 300ml of water, cover the tray tightly with tin foil, and bake for 1 hour.
In a bowl, finely grate half the Parmesan into the cream and loosen with a splash of water.
When the time’s up, remove the tray from the oven, discard the foil, spoon over the cream mixture and finely grate over the remaining Parmesan.
Bake for a final 20 minutes, or until golden and cooked through, then sprinkle over any reserved fennel tops before serving.
