Artichokes in oil

Name: Artichokes in oil
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 Artichokes; 1 Lemon; Salt, to taste; Extra virgin olive oil, to taste; 2 Garlic cloves; 1 tsp Vinegar; Aromatic herbs, to taste; Cold water, plenty

This recipe guides you through preparing tender artichokes preserved in oil, ready to enjoy or store for later use.

Preparation Time:

20 min

Cooking:

20 min

People:

Difficulty:

Easy

Course:

Cuisine Type:

Diet:

Chef:

Barbara Panetti

Ingredients

2 Artichokes

1 Lemon

Salt, to taste

Extra virgin olive oil, to taste

2 Garlic cloves

1 tsp Vinegar

Aromatic herbs, to taste

Cold water, plenty

Proceedings

Remove the darker, tougher outer leaves. Clean the stems as well, removing the more fibrous outer part. Remove 3/4cm of the tip. Spread the leaves gently in circular motions until you open the artichoke slightly and can access the center. Remove the inedible stubble and place the cleaned artichoke in very cold water with the squeezed lemon.

Once all the artichokes have been cleaned, place them on top of a perforated baking trays covered with parchment paper and bake in 100% steam mode for 14 minutes. When cooking is finished place the baking sheet immediately in blast chiller, freezing mode - 30% for 6 minutes.

Once completely cool, cut them into quarters and arrange them in a sterilized canning jar, alternating each layer of artichokes with some herbs, half a clove of garlic and a pinch of salt.
Cover with extra virgin olive oil and a teaspoon of vinegar.

Tips

Store in a cool, dry place for up to two weeks.

Artichokes in oil

Ingredients

Products used

Proceedings

Tips

You might also like them