Preserved Artichokes in Brine

In Liguria, you won’t find anything but prickly artichokes. But have no fear, the pesky points of the native Albenga artichokes have been snipped off by grower Marco Ferrari, who cultivates vegetables in his organic gardens 500 meters above sea level. To speak of a simple brine would be an understatement: water, Pigato wine, white wine vinegar, extra virgin olive oil and a pinch of cane sugar make up Marco’s unique preservation liquid that he has dubbed “The Liquid of La Baita”. Taste them: as crunchy and sweet as though just harvested.