Pickled Artichoke Hearts

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About


  • 3–4 lemons
  • Salt
  • 12 artichokes
  • Olive or nut oil


Squeeze the lemons into a bowl and add salt to taste. Prepare the artichokes by removing the tough outer leaves and chokes, trimming the leaves close to the hearts. Cut them in half if they are large. As each one is prepared, rub it with a squeezed-out lemon half and drop it into the salted lemon juice.

When all the artichokes have been prepared, arrange them in a large glass jar. Add o