Pumpkin fondue with Emmental and artichokes

Oven temperature: 180°C

1 Preheat the oven. Carefully cut off the top of the pumpkins with a sharp knife to form a lid. Remove all the seeds and fibres from the pumpkins, replace the lids and bake on a baking tray for about 25–30 minutes or until just cooked (remember they will be going back into the oven); remove from the oven and drain off any water that has accumulated in the cavities. Season the flesh with salt and pepper.