Recipe: Artichokes preserved in oil

Preserved artichokes are often made with the final harvest of the season, sometimes in April. The artichokes are harvested when they are still very small and tender. (This recipe does not work with large artichokes.) The best artichoke variety for this preparation is the Spinoso from Menfi, a coastal town near Trapani.

This small, oval artichoke with purple leaves grows from November until the end of April. The prickly leaves are not easy to handle, but it is worth making your way to the heart, which is crisp, juicy and delicate in flavour. Serve these artichokes on a board with cold cuts or simply with good bread.

• Squeeze the juice from the lemons into a large bowl of cold water and add the halved lemons. Break off the outer leaves of all the artichokes and discard them. Halve an artichoke lengthwise, remove the hairy choke with the tip of a sharp knife and discard it. Cut the artichoke lengthwise into 2 or 3 more pieces (depending on its size) and place them in the lemon bath. Repeat with the remaining artichokes.
• Bring a large pan of water to the boil. Wash 4 250 ml preserving jars with screw-top lids (those with a metal ring and a flat lid with a rubber rim) in hot soapy water. Sterilise the jars and lids in the boiling water for at least 10 minutes. Lift the jars out with preserving-jar or kitchen tongs, allow them to drain well and set them aside on a clean work surface.
• Bring the vinegar and water to the boil in a large pan. Add the peppercorns, bay leaves, garlic and salt. Line a baking tray with a clean tea towel and place it nearby.
• Drain the artichokes (discard the lemon halves). Place the artichokes in the boiling brine and cook for 2–3 minutes until slightly softened but still crisp. Scoop them onto the lined baking tray with a slotted spoon. Pat dry with kitchen paper.
• Place 3–4 cloves in each sterilised jar. Fill the jars with the artichokes and press them down lightly. Mix the olive oil and neutral oil and pour them into the jars to cover the artichokes, leaving 1 cm of space at the top of each jar. Run a clean knife around the inside edge of the jars to remove air bubbles. Make sure all the artichokes are submerged before screwing on the lids. You can eat them after a week or two.
• Tip: these artichokes can be stored in a cool, dark place for 1 year.