Artichokes inOlive 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 OliveOlive Oil with garlic, parsley, chili pepper and herbs.
Perfect to serve with cured meats, cheeses or on crostini,Olive Oil pickled artichokes 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 them with plenty of extra virgin Olive Olive Oil .
5. Wait a few minutes, press the artichokes with a fork and add more Olive Oil if necessary. Carefully close the lid.
Artichokes inOlive Oil: buying them and cleaning them
To make Artichokes inOlive 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 Olive Oil for optimal preservation
Extra virgin oliveOlive Oil among all is definitely 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 Natural Extra Virgin OliveOlive Oil , unfiltered, with a balanced taste and pleasantly fruity aroma, perfect for making them tasty without overpowering the flavor. Buy it in our online shop and make the recipe with us now!
One final recommendation: to keep best, the artichokes should be perfectlycovered withOlive 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 moreOlive Oil so that they are fully submerged.
