Antonio Carluccio, Priscilla Carluccio

Carciofi in Agrodolce

Sweet-and-Sour Artichokes

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Preparation info
  • For

    4

    • Difficulty

      Easy

Appears in
top 1000Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

A very appetizing and unusual way to prepare artichokes, which can be eaten as an antipasto.

Ingredients

  • 12 young and fresh medium artichokes
  • 3 tbsp white wine vinegar
  • 1

Method

Discard the tough outer leaves of the artichokes until you reach the tender leaves, then slice off the top. Trim the stems, leaving about 5 cm (2 inches) still attached; if you peel this it will be edible and very tender. Cut the artichokes into quarters and remove the choke with a knife. Boil the artichokes in lightly salted water for about 15 minutes or until tender; check by piercing with th