Artichokes in oil


Cooking time:
14 min.
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Step 1 and 2

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.

Step 3

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 evo oil and a teaspoon of vinegar. Store in a cool, dry place for up to two weeks.