How to preserve globe artichokes in olive oil

End of winter, around February or March, is the time to find small, tender baby artichokes in the market. Use these seasoned artichokes in salads, serve them with strong-flavoured cheeses or just enjoy them on their own.

Makes two litres (eight cups)

• 1 kg (2 lbs, or about 6 small) fresh young globe artichokes
• 1 large lemon, halved
• 1 L (4 c) white wine vinegar
• 15 ml (1 tbsp) kosher salt
• 15 ml (1 tbsp) dill seed
• 15 ml (1 tbsp) black peppercorns
• 2 bay leaves
• 2 sprigs fresh herbs such as rosemary, dill or marjoram
• 2 garlic cloves, sliced
• 2 small fresh red chilis
• 750 ml to 1 L (3 to 4 c) extra-virgin olive oil1. Using scissors, cut off the outer, tough leaves of each artichoke; trim off the pointed tip of each remaining leaf. Using a sharp knife, cut each artichoke in half lengthwise and rub the cut halves with the lemon halves to prevent browning. Fill a medium bowl with cold water and place the artichoke halves in the bowl with any remaining juice in the lemons. Let stand for one hour.

  2. In a large, nonreactive pot over moderately high heat, combine the vinegar, salt, dill seed, peppercorns and bay leaves; bring the mixture to a boil.

  3. Drain the artichokes and add them to the pot; reduce the heat to moderately low and simmer for 10 minutes.

  4. Drain the artichokes again and let them dry; discard the cooking liquid. Transfer the artichokes to two warm, sterilized, wide-mouthed one litre (one quart) jars, dividing them equally. Add one herb sprig, half the garlic slices and one chili pepper to each jar. Pour the olive oil over the artichokes, leaving a six millimetre (1/4 inch) space between the top of the oil and the rim of the jar. Wipe the rims, cover and store in the refrigerator for up to one month. The artichokes will be ready for eating in a few days.

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