Marinated artichokes

Squeeze juice of half a lemon into a large bowl of cold water. Trim 2cm from top of artichoke and 4cm down stalk. Remove tough outer leaves. Using a paring knife, trim off outer layer part of stem. Rub artichoke with other half of lemon and place them in the large bowl of acidulated water. This prevents them from discoloration.

Bring a large saucepan of salted water to the boil; add artichokes and cook for 5-10 minutes until just tender. Remove from heat and drain. Allow artichokes to cool, then halve and season them with salt and pepper.

Combine olive oil, red wine vinegar, lemon juice, peppercorns, bay leaves and salt in a pan and bring to the boil. Place artichokes into a sterilised jar and pour over marinade. Store in the refrigerator and use within 2-3 weeks.