Serves 6

Prepare the artichokes by their trimming stalks to two inches.
Peel the stalks leaving only the pale, tender centre.
Break off the tough outer leaves of the artichoke, leaving the softer inner ones.
Cut it in half from the tip to the stalk.
Remove any prickles.

Blanch the artichoke in boiling salted water for about 5 minutes - until a leaf pulls out easily.
Drain and dry and well.
Layer in a large bowl with the herbs, garlic, salt and pepper.
Cover completely with olive oil and lemon juice.
Marinade for at least 3 hours.
Will keep for 4-5 days.

Serve with a little oil and lots of lemon juice.