The perfect season for baby artichokes is from March to May. I love pickling them as they’re always handy in a salad or are simply delicious on crispy bruschetta.
If you make more than you need you can keep them in a dry store for up to one month.
They are usually boiled in water and vinegar and conserved in a jar with olive oil but I personally like to grill them after pickling to enrich with herbs and spices. Make sure you don’t throw away the tasty oil after using them, e