Fratepietro Puglian Artichokes

The Fratepietros pick their artichokes, boil them in vinegar and salt, and preserve them in sunflower oil all on the same day. The slices are unusually pale coloured and juicy. The market inexplicably prefers them to be left for a day to develop a darker turning to brown colour. Better looking? Questionable. Woody in texture and flavour? Certainly.