Carciofi sott’olio

Name: Carciofi sott’olio (Artichokes preserved in olive oil)
Cuisine: Italian
Ingredients: olive oil to cover the artichokes in the jars, about 1 litre (4 cups); a few bay leaves; a few black peppercorns; garlic cloves, peeled and left whole; a few small dried red chillies; salt; a small sprig of rosemary; a few sage leaves; 250 ml (1 cup) white wine; 2.5 kg (5 lb 8 oz) baby artichokes (about 35 or 40); 500 ml (2 cups) white wine vinegar

Artichokes preserved in olive oil

Preparation info

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

These are fantastic to have on hand in your cupboard to add to salads, serve as an antipasto, or as part of panini fillings. The amounts given here will be enough to make two 1 litre (4 cups) preserving jars. See note on preserving.

Ingredients

2.5 kg (5 lb 8 oz) baby artichokes (about 35 or 40)

Europe
Italy
Preserve
Vegan
Tuscany
Mediterranean
Gluten-free
April

Method

Squeeze the juice of a lemon into a large bowl of cold water. Clean the artichokes, trimming away the tough outer leaves and leaving the ones that you will eventually eat. Cut away the top third of the artichoke and scrape out the choke, if there is one, with a teaspoon.

Leave about 2 cm (¾ in) of the stem, trimming the hard outer dark green part away down to a fine point. Leave the art