These artichokes from Navarra are partially cooked before the leaves are removed and the hearts trimmed by hand.
They are then marinated in sunflower oil, white wine vinegar, parsley and basil.
The marinated artichokes have a tender texture and a nutty and citrusy flavour mellowed by the oil and the herbs.
Serve in a cold tapa with Ortiz anchovy fillets, in salads or quickly roast them on a griddle.