Marinated artichokes

Marinated artichokes

Carciofi marinati

By
From
Venice
Makes
1 kg
Photographer
Helen Cathcart

If you are lucky enough to be able to grow or buy small tender artichokes by all means get chopping and marinate some. Be brutal. Hard leaves never soften and spoil the experience of eating wonderfully soft, delicately flavoured artichokes.

Ingredients

Quantity Ingredient
1.5kg artichokes
2 lemons, juiced
fine salt
white wine vinegar
10 black peppercorns
extra-virgin olive oil

Method

  1. Pull away all the tough leaves from the artichokes and trim the stems to around 5 cm, then use sharp scissors to cut away the tips of the remaining leaves, losing almost half their length. Remove the fluffy chokes, if they have them, with a small teaspoon. As you prepare each artichoke, put it into a large bowl of cold water with the juice of 1 lemon squeezed into it to prevent them becoming black while you prepare them all. Bring a large saucepan of salted water and vinegar to the boil with a ratio of one-third vinegar to two-thirds water. Cook the artichokes whole until tender. Depending on their size, this could take up to 45 minutes. Remove and drain, stalks pointing upwards, on a tea towel. Transfer into a clean container with the peppercorns and top with the remaining lemon juice and some olive oil making sure they are covered. Store in the fridge for up to 2 weeks.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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