Marinated Artichokes

The topic is so exciting, and the memories are so vivid, that I don't even know where to start. In short, the weekly food markets in France (often on weekends, but sometimes midweek, in each town on its chosen day) are a wonderful experience. The abundance of produce itself is a great source of creative inspiration: how should I cook this in order to fully savour it? Which cheese to choose? Which is the most aromatic and flavourful saucisson? Oh, what a beautiful artichoke, what should I do with it? And the fish markets in seaside towns? They are like music, springtime, a balm for the heart! Each stall bustling with excitement and queues. The sellers skilfully fillet and clean the fish for you, showing it off and exchanging jokes with the customers as they work. I remember once deciding to buy a couple of slices of beef liver from the butcher. "Thick or not so thick?" he asked, enquiring how I wanted the slices, and it seemed that no matter my answer a nod and gesture indicating something in the middle was enough. A one-man show then began as he expertly manoeuvred the knife, cutting out the tiniest veins. I had never encountered such delicate handling of liver before. And let the whole world wait! By the way, it's best to visit the market with a strong companion: dealing with the consequences of a hearty appetite alone will be more than you can manage when it comes to carrying your purchases to the car. If you happen to find artichokes at the market, especially small and tender ones, here's how to prepare them.