Artichokes in oil

Preparing artichokes in oil is a delicious way to preserve these spring vegetables and be able to enjoy them even out of season. Here’s how to do it.

Ingredients

• 10 artichokes
• 1 lemon
• 1 liter of water
• Salt
• White wine vinegar
• Extra virgin olive oil
• Pepper in grains
• Bay leaves
• Garlic (optional)

Preparation

1. Squeeze the lemon and add the juice to a bowl of cold water. This will be used to soak the artichokes and prevent oxidation that would blacken them.
2. Clean the artichokes by removing the tougher outer leaves, the spiny tips, and the stems, leaving only the heart and part of the tender stem. Cut them in half or into quarters, depending on the size, and immerse them in the acidulated water.
3. In a large pot, bring to a boil a liter of water with a glass of vinegar and a handful of coarse salt. Drain the artichokes from the acidulated water and boil them in boiling water for 5 minutes to sterilize and soften them.
4. Drain them well and dry them on a clean towel, leaving them out in the air for several hours. The artichokes must be perfectly dry to avoid the formation of mold once in oil.
5. Place the artichokes in sterilized jars (you can do this by boiling them in water for at least 20 minutes), alternating with peppercorns, bay leaves, and a clove of garlic if you like.
6. Fill the jars with extra virgin olive oil, making sure that the artichokes are completely submerged. Seal the jars airtight and let them rest for at least a week before consuming them, so that the flavors blend well.

A tip is to store the jars in a cool, dry place. Once opened, the jar should be kept in the refrigerator.

Curiosity

Artichokes in oil are a very common appetizer in Italy, especially in regions where the cultivation of this vegetable is widespread. Besides being enjoyed as they are, they can be used in a variety of recipes, such as salads, pizzas, and savory pies.