MARINATED ARTICHOKES

 PREPARATION TIME: 30 MINUTES

 COOKING TIME: 15 MINUTES

SERVES 4

INGREDIENTS

juice of 2 lemons + 1 lemon extra

12 small artichokes

1 tablespoon black peppercorns

200 ml (7 fl oz) sherry vinegar

500 ml (17 fl oz/2 cups) olive oil

a few leaves of flat-leaf (italian) parsley

salt, black pepper

ARTICHOKES

Add the lemon juice to a bowl of water. Trim the stem of the artichoke, leaving about 3 cm (1¼ inches). Remove the outside leaves so only the heart and stem remains. Plunge them into the lemon water so they don’t oxidise.

COOKING

Bring a large saucepan of water to the boil and cook the artichokes for 10 minutes. They should be cooked but still firm. Plunge immediately into a bowl of iced water.

MARINATING

Cut the extra lemon into slices. Place a few slices of lemon, some peppercorns, vinegar, oil and a few leaves of parsley in a jar and alternate with the artichokes until the whole jar is filled. Season with salt and black pepper.

STORING

You can enjoy the artichokes immediately. They will keep for 10 days in the refrigerator.