Artichokes in Oil

Name: Artichokes in Oil
Yield: 4 servings
Cuisine: American
Ingredients: 3 kg Artichokes; 1 liter Wine vinegar; 1 liter Water; 1 Coarse salt (the salt you use to cook pasta); 2 Lemon; 4 clove Garlic; 1 Bay leaf or Italian parsley; 1 Olive oil; 1 dash Spices such as black pepper, cloves, juniper berries, or red chili peppers to taste

cookpad.japan @cookpad_jp

I love artichokes, so I want to eat them year round, but the artichokes in oil that's sold in stores don't use very tasty oil. So, I learned how to make preserved artichokes from a friend.

The artichokes I used are the small type that are called "carciofini" in Italy. They weigh about 80 g per piece before they're peeled. The boiling time will differ depending on the freshness of the artichokes, so test for doneness after boiling. Recipe by Arsinda

I love artichokes, so I want to eat them year round, but the artichokes in oil that's sold in stores don't use very tasty oil. So, I learned how to make preserved artichokes from a friend.

cookpad.japan @cookpad_jp

I love artichokes, so I want to eat them year round, but the artichokes in oil that's sold in stores don't use very tasty oil. So, I learned how to make preserved artichokes from a friend.

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Ingredients

4 servings

3 kgArtichokes
1 literWine vinegar
1 literWater
1Coarse salt (the salt you use to cook pasta)
2Lemon
4 cloveGarlic
1Bay leaf or Italian parsley
1Olive oil
1 dashSpices such as black pepper, cloves, juniper berries, or red chili peppers to taste

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Steps

1

Prepare the artichokes according tothat provides full instructions with photos.
2

Prepare the artichokes in water with lemon juice, the leftover peel after extracting the juice, and 1 tablespoon of salt. Set aside to soak for 2 hours or so.
3

Put 1 liter each of vinegar and water, 1 tablespoon of salt, and a few bay leaves in a pan, and bring to a boil. Add the artichokes, bring to a boil again and cook for a little over 10 minutes.
4

If you have very fresh artichokes, they should only take 10 minutes to cook through. If the artichokes are not as fresh, they will take about 15 minutes. I recommend early-harvest artichokes (in Italy, that means those picked in March).
5

Drain the cooked artichokes into a colander, then arrange them up upside down (with the petals facing down and the stem ends facing up) on paper towels. Leave to dry for 5 to 6 hours.
6

Finely chop the garlic and Italian parsley. (If you are using bay leaves, use 1-2 whole ones per jar. You don't need parsley, if you use bay leaves.)
7

Put the artichokes, garlic, and herbs in jars that have been sterilized in boiling water, and add enough olive oil to cover the artichokes.
8

Tightly pack the artichokes into the jars using a fork. Add some cloves, juniper berries, chili peppers, and whole black peppercorns to taste.
9

If you wait for about a week until the the artichokes are saturated in the oil, they will become even more delicious. Regular olive oil should be tasty too, but I use extra virgin olive oil.