carciofi sott’olio
For this recipe, you need the smallest artichokes you can find, that are in tight buds, and have no choke. The ones we use are about the size of a golf ball.
for 6
20 small artichokes, any damaged outer leaves removed
250 ml red wine vinegar
500 ml olive oil
peel of 1 lemon
4 bay leaves, crushed
Maldon salt and freshly ground black pepper
4 garlic cloves, peeled
3 tablespoons fresh flat-leaf parsley leaves
3 tablespoons fresh marjoram leaves
Put the artichokes into a large saucepan so that they fit tightly, and add enough water to come halfway up the artichokes. Add the vinegar, and then pour in enough olive oil to cover. Add the lemon peel, crushed bay leaves and 2 tablespoons salt. Cover and very slowly bring to a gentle simmer. Cook for 15–20 minutes or until the artichokes are tender. Remove from the heat and cool in their liquid.
Remove the arcichokes, cut off the tips and peel off the outer tough leaves. Trim the stems of any fibres. Return to the liquid.
Chop the garlic together with the parsley and marjoram. Stir into the artichokes and their liquid. Taste for seasoning. Serve on bruschetta or as part of an antipasti.