Artichokes in oil are one of the most beloved preserves in Italian cuisine, ideal to enjoy as an appetizer, side dish or tasty snack. Tender and flavorful, they are blanched in water and vinegar, then preserved in extra virgin olive oil with garlic, parsley, chili pepper and herbs.
Perfect to serve with cured meats, cheeses or on crostini, artichokes in oil bring to the table all the flavor of homemade and traditional country recipes. Find out how to prepare them simply and safely, for a genuine preserve full of flavor.
1. Carefully clean the artichokes by removing the stems, the tougher outer leaves, and the tips (cutting more or less in half the artichoke) so that only the hearts remain. As they are cleaned, soak them in water and lemon.
2. Place a pot with water and vinegar on the stove. Once it comes to a boil, dip the artichokes in it and let them cook for about 4 minutes. Remove them from the heat and let them cool in a bowl.
3. Place them on a clean dishcloth or paper towel upside down and let them dry for 6 hours.
4. Place them in a sterilized glass jar, cover with plenty of extra virgin olive oil.
5. Wait a few minutes, press the artichokes with a fork and add more oil if necessary. Carefully close the lid.
Artichokes in oil: buying them and cleaning them
To make artichokes in oil you need artichokessmall, which are more suitable for preserving in jars. When buying them, remember that they should have a firm texture, uniform color, no blemishes and have theleaves tightly closed(as the artichoke ages these tend to open).
A prerequisite for homemade artichokes to come out perfect is that they are tender; therefore, it is essential to clean them very thoroughly:
Wear gloves (otherwise your hands will blacken)
Carefully remove all the outermost leaves, down to the pale and tender ones
Remove the stem of the artichoke
Cut off the tip as well (roughly in the middle of the artichoke)
Remember that artichokes oxidize very quickly in contact with air: as you clean them, put them inwater and lemon so that they remain clear.
Extra virgin olive oil for optimal preservation
Extra virgin olive oil among all is certainly the healthiest and tastiest, but not everyone knows that it is also the most suitable for food preservation, as it can best counteract the oxidation processes of food.
For our homemade artichokes we usedIl Casolare Rustic Naturale extra virgin olive oil, unfiltered, with a balanced taste and pleasantly fruity aroma, perfect for making them tasty without overpowering the flavor.
One final recommendation: to keep best, artichokes should be perfectlycovered in oil. Once the jars are filled:
Wait at least 10 minutes to give the artichokes time to "settle."
Press them gently with a fork to push out any air bubbles.
If necessary, add a little more oil so that they are fully submerged.
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