1 Chop the artichokes, place in a saucepan, cover with the water and boil for 10 minutes, or until cooked. Remove from the heat, then leave to steep for 20 minutes. Strain into a bowl.
2 Heat the oven to 100ýC.
3 Place the artichoke infusion, hawthorn berries, sugar and cinnamon stick in a pan, and bring to the boil. Simmer gently for 15-20 minutes, or until the mixture is soft. Take out the cinnamon stick and blend in a liquidizer with the lime juice, then pour into greased, lined baking trays to a thickness of about 1 cm.
4 Dry in the heated oven for 2-3 hours. (Check after 2 hours; you want it to be chewy, but not too tough.) Leave to cool, then slice into bite-sized pieces.
USE Chew on a piece of fruit bar whenever you like.
NB If high blood cholesterol is suspected, you must see a doctor. This recipe may be used in addition to, not as a substitute for, proper medical treatment.
STORAGE Keep in greaseproof paper in an airtight container in the refrigerator for up to 1 month.