Artichokes in oil: the easy recipe to make them at home

I artichokes in oil I am a kept typical of Mediterranean traditiona quick and easy way to store fresh artichokes found in spring, especially between March and April, then enjoyed in the following months when they are out of season. It is also an absolutely safe method: the cleaned artichokes are in fact blanched in water and vinegar, then placed in sterilized jars, covered with oil and finally turned over, so that the vacuum can form, a guarantee of duration. in time.

Great on its own as a tasty treat antipastiartichokes in oil are also perfect as a light dish outline of any second course of meat or fish and ideal for enriching fresh salads and cold pasta, but not only: tasty and versatile, they are suitable to be used as a condiment for pizzas and bruschettas or to be served as finger food accompanied by cold meats, cheeses and other savory snacks for a aperitif with friends.

The preparation takes a little time and a pinch of manual skill, especially in the initial phase of cleaning the artichokes, but the end result will reward you for the work done. Discover how to make tender and tasty artichokes in oil by following the procedure and the advice step by step: you can eat them immediately, but to allow the flavors to intensify, we advise you to let them rest for at least ten days. before eating them.

If you liked this recipe, don’t miss other tasty preserves in oil such as eggplant, zucchini or sun-dried tomatoes.

How to prepare artichokes in oil

Before starting to prepare the artichokes in oil, sterilize two jars with screw caps by boiling them in water for at least 30 minutes 1then dry them and let them cool.

Then devote yourself to cleaning the artichokes: remove the toughest outer leaves, remove the fibrous parts of the stem and cut off the thorny tips. Using a teaspoon, remove the inner beard last (2) so as to obtain only the artichoke hearts.

Gradually put the cleaned artichokes in a bowl with cold water, juice and two slices of lemon, to prevent them from turning black 3. Let them sit for a few hours.

After the indicated time, bring the water and vinegar to a boil, then add two teaspoons of salt and the artichokes 4. Cook for 5 minutes or until tender, then drain and let cool for a few minutes. Immediately afterwards, place them upside down on a clean tea towel: this way they will lose all the excess water.

When they are very cold, put the artichokes in sterilized jars, then add the garlic cloves, a few peppercorns and flavor with the parsley leaves 5 Keep alternating ingredients until the jars are filled to the brim.

Cover with oil to the rim, then close and turn the jars (6) over so that all the air escapes. You can check that the vacuum has formed by exerting a slight pressure on the center of the plug: if it does not move, the operation went well, if on the contrary it engages, there is still some vacuum. air inside.

Your artichokes in oil are ready: after about 10 days of preparation, you can taste them as you wish 7.

Advise

To flavor the artichokes, you can add the spices and aromatic herbs you prefer, such as mint, basil, oregano, sage, bay leaf and, if desired, chilli.

storage

Once the vacuum has been created, the artichokes in oil are kept in a dry, cool and dark place for at least 3 months. Once opened, consume them in the following days by keeping them tightly closed in the refrigerator. For correct and safe consumption of canned food, always refer to the guidelines of the Ministry of Health.