Recipe by Tim Keenan, photography by Adrian Lander and styling by Adair
This recipe is a labor of love. There is no doubt it takes a lot of time to prepare each artichoke, then you’ll be amazed at the ratio of trimmings and the small amount of edible artichoke. That said I find myself compelled to do boxes of these little gems every season, every artichoke an individual challenge to trim perfectly, cook then pickle, then to admire my handiwork for a few weeks before devouring them. I find this process more enjoyable than eating them.
1 box of pickling artichokes
1 litre of white wine vinegar
1 litre of water
½ cup salt
Lemon or parsley stalks
Extra virgin olive oil
Trim the artichokes and remove the choke with a Parisian scoop, if it has had a chance to form.
Rub the artichokes with lemon, and immerse in acidulated water (or water with crushed parsley stems will also suffice.)
Bring to a boil the water, vinegar & salt. Add the artichokes and cook until just tender, in batches if need be.
Place the cooked artichokes in preserving jars with some mint sprigs, lemon peel and cover with the extra virgin olive oil.
Seal the jars tightly and add to a pot of water then bring to a boil. Remove the pot from the heat and leave until cool.
Store the jars for a month or so in a cool dark place for best results.
Eat as a part of antipasti or bruschetta.