Artichokes in oil: the typical canned recipe of the Mediterranean tradition
Yo artichokes in oil they are a savory, flavorful and easy to prepare preserve that goes well with any type of dish. Preparing artichokes this way at home isn’t as difficult as it sounds, and it doesn’t take too long either. Once ready, they remain intact and ready to use even for months to come.
Before starting the preparation it is It is important to ensure that the jars are sterilized. obediently and very clean artichokes: this is the only way to keep them fresh and tasty for a long time.
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How to prepare artichokes in oil
Clean the artichokes (remove the outer leaves, the stem and cut the tip). Put them in a container filled with water and lemon. Let them soak for 30 minutes.
Meanwhile, pour 1 liter of water, 500 ml of white wine vinegar, bay leaves and salt into the pot.
After the time has elapsed, remove the artichokes from the water and cut them in half. Remove the lint inside.
Transfer them to the pot and let them boil for 10 minutes (do not leave them too soft). When they are ready, pass them through a cloth to dry.
In a large bowl, season the artichokes with the oregano, garlic, and chile.
Fill the sterilized glass jars with the artichokes and pour the olive oil to the top. Close them with the lid and put them in a pot of water (it should touch the jars for â…”). Let it boil for a while to vacuum pack them.
When you store the pot, it must be tightly closed and the oil must cover all the artichokes well. Whenever you take any, make sure that the oil is sufficient and does not need to be refilled.
Store sterilized vials in a cool, dry place, away from direct light. In this way, they will remain intact for approx. 3 months. Once opened, you can store them tightly closed in the fridge for 3-4 days.
