Image 9We are Big fans of artichokes in this household. I was introduced to them in France when my parents lived there. They served them in a bowl with a cheesy sauce to dip the leaves in. Later I enjoyed them several ways, smaller ones fried whole, stuffed with breadcrumbs and Parmesan cheese and of course when they are out of season we buy the marinated ones. They are very expensive. When I was out at the fruit shop on Monday I saw big boxes of artichokes for $20 and I quickly purchased it, I wish I had bought two now. When I had my treasure home I decided to marinate half of the box as this would last longer and save me money. Don’t know if we could have eaten all those artichokes, before they went bad.

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As many artichokes as you can find, at least 10

small artichokes would be better but as long as you clean and cut the bigger ones down they are fine.

lots of olive oil.

preserved lemon or lemon rind (see my other recipe for preserved lemon) several pieces for each jar

chopped garlic,  at least one clove per jar

2 teaspoons balsamic vinegar per jar

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I had never marinated artichokes before but thought it would not be that hard! I just peeled all the tough leaves off from the outside and then cut as shown in the first photograph. Then I boiled them in a big saucepan of water with lemon juice, salt and peppercorns until really soft, all the way through.

Then drain and leave to cool.

Meanwhile clean your jars and lids.

Set the jars up and carefully spoon the artichokes into the jars and add preserved lemon and garlic in between the artichokes and a little salt. When the jar is full, pour your olive oil over slowly until almost at the top. Then add the teaspoons of balsamic vinegar.

These will be delicious the next day and only get better over time.

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