Antipasto of Octopus and Artichokes

In autumn, when artichokes are in season, my wife and I can often be found on our north-facing veranda enjoying these tasty little morsels as we soak up the golden afternoon sun. They make a great start to a meal or accompaniment to drinks, and are delicious garnished with celery leaves and served with crusty bread. Use only oil when cooking octopus sous vide, as citrus juice or vinegar can result in a mushy texture, and refrain from dressing until after it is cooked.