Being May, the artichokes are waist high and ready to be harvested. A process now called “ouching time”. Our arties are not the kinder, cultivated kind, but have arrays of sharp pointed leaves protecting their hearts. Nevertheless, an enjoyable task, always with a nice frappe φραπέ in the shade of the garden. I usually freeze a large portion for Winter use, some go into the fridge with lemon and olive oil to be used in salads as needed. Today, for the first time, I began the process of pickling them.
Remove all exterior leaves and “cotton wool” centre from the hearts, make sure you use plenty of lemon to avoid blackening (either rubbed directly onto the artie, or squeezed into water in a bowl and the artie dunked in this mixture). Bring to boil 1/2 litre of white vinegar and 1/2 litre white wine, and a heaped teaspoon of salt in a stainless steel pan. Add arties and boil for approx. ten minutes, or just until slightly softened. Remove, strain and leave on a plate overnight to dry thoroughly. Next day, place them, preferably in a ceramic, lidded container, or a glass jar. Push the pieces down gently to fill all gaps and pour in olive oil till all arties are covered. Cap and leave in darkened area. Use in salads and as mezes, as required.
And jarred up ready!