Carciofi Marinati

• 12 small globe artichokes with their stalks
• sea salt and freshly ground black pepper
• 1 small bunch each of marjoram

With a small, sharp knife, prepare the artichokes by first cutting the stalks, leaving about 5 cm (2 in), then peel them, leaving only the pale tender centre. Cut or break off the tough outer leaves, starting at the base, so that you are left with the pale inner heart. Trim the tops if tough or sharp.

Cut the artichokes in half from tip to stalk. Feel with your finger and if the choke i