Artichoke antipasti

 6 artichokes

 juice of 1 lemon

2 tablespoons extra virgin olive oil

1 tablespoon butter

1/2 lb pancetta  

salt and freshly ground pepper

 1/4 cup dry white wine

1 tbsp chopped parsley

 Trim the artichokes removing the tough leaves and the spiky tips. 

Cut them into segments, dropping them into a bowl of acidulated water

Heat te ooil and butter in  a large skillet

 Add the pancetta and brown over moderated heat for about 10 minutes.

Add artichokes, season with salt and pepper and  sprinkle with wine.
 Cover and reduce the heat to low.
Continue cooking for about 15 min

 

 

he oil

 

 Marinated Artichoke hearts

 

Directions

1. 1.
   In a small saucepan, combine vinegar, water and salt and bring to a boil. Place garlic, bay leaf, peppercorns and red chili flakes in the bottom of a jar that can hold at least 1 1/2 pints. Pack trimmed artichoke hearts into the jar where you've placed the spices. Pour hot pickling liquid over the artichoke hearts and tap gently to dislodge any air bubbles.
2. 2.
   Pour olive oil into jar until the artichoke hearts are covered. Place a lid on the jar and shake to help distribute oil. Let jar sit on counter until cool. Once cool, refrigerate.
3. 3.
   Let artichokes marinate for at least 24 hours before eating. Marinated artichokes will keep for at least one week in the refrigerator.