These artichokes are really handy to have in the fridge for antipasto or to add to pasta or fish dishes. This method keeps the flesh firm and bright and they're just so much more delicious than what you can buy off the shelf. You can use more mature artichokes for this too - just cut them in quarters and remove the tough choke.
About 25 baby artichokes
500ml white vinegar
500ml dry white wine
2 fresh bay leaves
40g rock salt
250ml extra virgin olive oil
250ml neutral oil, such as grapeseed or rice bran
100ml white wine vinegar
1 tsp black peppercorns, cracked
6 juniper berries, crushed
2 fresh bay leaves, bruised lightly in your hands
2 sprigs rosemary, bruised lightly in your hands
3 cloves garlic, peeled
2 dried (or fresh) long red chillies (optional)
1. To prepare the artichokes, remove most of the outer leaves until you see light yellow flesh. Cut off the top few centimetres of leaves. Trim the stalk and pare away the outer skin of the stalk to reveal the light green inner flesh. Remove any remaining tough outer leaves until you reach leaves that are an even yellow. Leave tiny artichokes whole and cut the larger ones in half. Immediately rub the entire surface of the artichokes with the cut lemon to stop discolouration.
2. In a large bowl, mix together all the dressing ingredients.
3. Bring the vinegar, wine, 500 ml of water, bay leaves and rock salt to the boil. Cook the artichokes in batches for three to four minutes each once the liquid comes back to the simmer - they should still be firm. Lift from the liquid, drain briefly and toss through the marinade.
4. Leave the artichokes to sit in the dressing at room temperature for at least an hour, stirring through every now and then. You can then store them in Tupperware in the fridge or in sterilised jars topped up with oil. They will keep for several months - also a great gift idea.
- See a video on how to prepare artichokes and chestnuts.