Instructions: With a small sharp knife prepare the artichokes by first cutting the stalks leaving about 5 cm 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 is at all prickly remove with a teaspoon.

Blanch in boiling salted water for about 5 minutes or until a leaf pulls out easily.

Drain and dry well.

Layer in a large bowl with the herbs garlic salt and pepper.

Cover completely with extra virgin olive oil you will probably need about 1L and lemon juice and marinate for a minimum of 3 hours.

They will keep for up to 45 days.

Serve with a little of the oil and lots of lemon juice.

Serves 6

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