Carciofini sott’Olio al Miele

Eight miles outside Bologna, in the farming town of Castel San Pietro, the Piana family makes some of Italy’s finest honey. On a tasting call there, I was surprised not by the variety and quality of the honeys, of which I had had some prior knowledge, but by a family specialty served later at table: artichoke hearts cooked with vinegar and honey, then packed in olive oil. They are luscious beyond comparison with any other preserved artichokes I have known. They are ready to eat almost immed