Photo gallery: Italian Marinated Artichokes

Italian Marinated Artichokes

Savour these edible thistles at their peak of flavour as part of an antipasto platter. Serve alongside thinly sliced prosciutto and salami and mounds of oil-cured or almond-stuffed olives. Then accompany them with plenty of crusty bread for sopping up the herbed artichoke-infused oil. See the full recipe here.

Ingredients:
2 lemons, halved crosswise
3-1/2 lb medium artichokes 1.75 kg (8 to 12)
3/4 cup (175 mL) extra-virgin olive oil
8 cloves garlic
2 shallots (or 1 small onion) thinly sliced
8 oil-packed sun-dried tomatoes, drained and julienned
1 large sprig fresh rosemary
1 bay leaf
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper