Preparation time: Under 30 minutes
Cooking time: 12 minutes
 

1. Turn the artichokes with a paring knife (see: technique).
2. In a stainless steel saucepan, bring the vinegar, salt, coriander, bay leaf, chili, crushed garlic, sugar and lemon juice to a boil.
3. Immerse the artichokes in this marinade for 10 minutes.
4. Drain, cool and pack them into a sterilized jar.
5. Fill with olive oil and seal tightly.
6. Serve as an apéritif or with a mesclun salad.