Zesty Olived ArTiChoKes

This will be a rather unusually blog entry. I normally do not post recipes on this blog, but this one sort of embrace, certain aspects of my trip to Spain and is too good not to share.As a result of very cheap artichokes and not really knowing anything about them, I decided, while I was in Spain, to experiment with this odd looking vegetable. Preparing artichokes is not difficult but takes some time.  I therefore decided to come up with a recipe, where I could precook the artichokes, preserve them and then just apply them to my food whenever I feel like eating them. Thereby, save time and the hassle of having to start from scratch every single time.
I have on purpose not added the precise amount needed of the ingredients for this recipe, as I normally just add whatever amount my taste buds dictates me. The smallest amount of artichokes, which I have used for this recipe, was about seven.

Ingredients:

Artichokes

Lemon

Vinegar

Butter

Olive Oil

Salt & pepper

1.   First set a bowl of cold water to the side, and squeeze in the juice of one of the lemons. To prepare the artichokes, remove the outer leaves. Keep going through the layers until you reach the paler, greenish-yellow leaves. Trim the stalks to about 5cm, then cut the heads into quarters and scoop out the fur/hair with a spoon. As you prepare each one, rub all of its cut sides with one of the squeezed lemon halves, then place in the bowl of lemony water so they do not go brown.

2.   In a large saucepan, bring a few cm. of water to the boil. Add some vinegar, the artichokes, and simmer for 15-18 mins, depending on the size of the artichokes, until tender. Drain.

3.   Add olive oil and butte to a pan. Toss the artichoke quarters on it when the butter has melted and the oil is warm, season with salt and pepper, and cook until they have turn slightly brown.

4.   Pack the artichokes into jars or heatproof containers, and pour some olive oil into the glass, (about 1/3 up, when the artichokes have been added). Seal while warm, and allow to cool.  Keep in the fridge for up to one week. Perfect for tapas, pizza-topping, sandwiches or to add in a pasta dish.