We have plenty of delicate, luscious artichokes available this time of year. Depending on the variety you choose, they can be incredibly tender, even tender enough to eat raw. Of course they are more commonly found in the delicatessen, preserved in olive oil and flavourings. If you want to try this at home, we recommend using small French artichokes. Follow our easy step by step guide and you’ll have delicious preserved artichokes ready in 3 weeks…

1. Peel the darker outer leaves of the artichokes until you get to leaves which are 2/3 tender (they’ll be lighter in colour and only the tips will be dark). Chop the top so you are left only with the tender heart. Slice lengthways in 4 or 6 pieces according to size of the artichoke.

2. Boil some water and white wine vinegar in a pot (2 parts vinegar, 1 part water)  and scald the artichokes for 3 minutes. Drain and let dry and cool down.

3. Put in the glass jars with some salt, oregano and some garlic if you like. Some celery leaves from the heart give a lovely flavour too. Cover with extra virgin olive oil, close the jar and let it rest for at least 3 weeks.

We can’t get enough of these! Happy eating!

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