Carciofi sott’olio

Artichokes preserved in olive oil


Preparation info

    • Difficulty


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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.


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


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