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
with a small sharp knife. 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. 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.
Remove long strips of zest from the other
lemon. In a large saucepan, bring a few inches of
water to the boil. Add 100ml of the vinegar and
the artichokes, and simmer for 15-18 mins,
depending on the size of the artichokes, until
tender. Drain and tip into a bowl, toss with 2 tbsp
oil, and a generous seasoning of salt and pepper.
Heat a griddle pan over a medium heat until
hot. Griddle the artichoke quarters, a few at a
time, until golden and charred at the edges.
In another saucepan, warm the olive oil, lemon
zest and peppercorns together until the zest starts
to sizzle. Fish it out with a slotted spoon once it
turns bright yellow. Warm the remaining vinegar
in another pan until almost boiling.
Pack the artichokes and lemon zest into jars
or heatproof containers, pour over the warmed vinegar first,
then top up with the warm oil to cover. Seal
while warm, then allow to cool. Keep in the
fridge for up to 1 week.