Ingredients

• 1kg/2lb 4oz artichokes
• 2 lemons
• cut into wedges
• 350ml/12fl oz white wine vinegar
• 500ml/18fl oz extra virgin olive oil
• plus more if necessary
• 1 head garlic
• broken into cloves
• handful fresh mixed herbs
• 5 bay leaves
• 1 tbsp chopped oregano
• coarse sea salt
• 1 tbsp black peppercorns

Directions

• Strip away the outer leaves of the artichokes and soak the tender hearts in a bowl of water and lemon wedges to stop them from browning.
• Drain the artichokes and leave them upside down.
• Prepare a pan of water and add the vinegar. Bring to the boil.
• Place the artichokes in the boiling mixture
• cover and poach them gently in the mixture until cooked but not soft and still firm in the centre. The time for cooking varies - about 12-15 minutes.
• Drain them well and leave to cool.
• When cool
• pack the artichokes carefully into sterilised jars
• pressing them down gently and trying to prevent as many gaps as possible.
• Heat the oil with the garlic
• herbs
• bay leaves and oregano. Remove from the heat and cool. Add the salt and pepper. Remove the garlic.
• Pour the flavoured oil over the artichokes. Top with more oil if required after a few minutes.
• Seal the jars and eat within ten days.