"You can pickle just about any vegetable or fruit and I haven't met a pickle that I don't like," says Curtis Stone. "Pickled artichokes stand out from the crowd for their soft heart, meaty stalk and slightly sweet, nutty flavour. I take these little spring pickles up a notch by very quickly barbecuing them on each side before serving, imparting a slight char." Begin this recipe a day ahead to pickle the artichokes.
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