Make the most of beautiful and versatile globe artichokes by marinating them when they are at their best. They are in season between August and October.
Ingredients
2 lemons, halved
6 globe artichokes
2 large sprigs fresh rosemary
2 bay leaves
1 tsp black peppercorns
Large pinch chilli flakes
160ml (2/3 cup) white wine vinegar
375ml (1 1/2 cups) extra virgin olive oil
Directions
Step 1
Fill a bowl with water. Squeeze in the juice of one lemon. Starting at the base, moving the artichoke around in your hand, snap off the thick green leaves, down to the white bit, rubbing cut bits with the remaining lemon (continue rubbing cut bits with lemon through preparing the artichoke).
Step 2
Use a sharp knife to cut about 3cm (about one-third, depending how big the artichoke is) from the top of the artichoke to reveal a circle of purple-coloured leaves. Return the artichokes to the lemon water while you prepare remaining artichokes.
Step 3
Use a paring knife to scrape back the underside of the artichokes and the stem to reveal the white “heart”.
Step 4
Use a sharp knife to quarter the artichokes, lengthways. Use a small spoon to scrape out the “choke” (the choke is the cluster of fuzzy white and purple “hairs”).
Step 5
Simmer the artichokes in a large saucepan of boiling water for 10 minutes or until just tender. Drain and pat dry. Arrange half of the artichokes in a sterilized 1L (4 cup) jar. Add half the rosemary, bay leaves, peppercorns and chilli flakes. Pour in the vinegar. Arrange the remaining artichokes in the jar. Add remaining rosemary, bay leaf, peppercorns and chilli flakes. Pour in enough oil, to cover (adding more or less as necessary). Seal. Leave in a cool dark place for 2-3 days to allow the flavor to develop. Refrigerate after opening.
