Pickled artichokes in oil

Pickled artichokes in oil

Carciofini sott’olio

By
From
Vegetables
Makes
1 x 1.5kg jar
Photographer
Laura Edwards

One of the most sought-after items in an Italian antipasto are carciofini sott’olio. You will need to find the smallest artichokes, which in Italy are specially sold for this purpose. The tiniest artichokes are those that grow up the stalk of the plant, and can be compared to the cabbage shoots we know as Brussels sprouts. In fact that gives me an idea…

You will need one large jar, or a couple of smaller ones. These need to be well sterilized before use. Put them through a dishwasher cycle, or in a low oven for about 20 minutes.

Ingredients

Quantity Ingredient
1.5kg very small artichokes
1 litre good, strong white wine vinegar
50g salt
extra virgin olive oil
freshly ground black pepper

Method

  1. Trim and cut the tougher parts and leaves off the artichokes, leaving only the centres, or hearts, which should be about the size of a walnut.
  2. Pour the vinegar into a large saucepan, and add the salt and 200ml of water. Bring to the boil, then add the artichokes, turn the heat down, and cook for 30– 40 minutes, making sure they are well cooked in the centre.
  3. Drain the artichokes, but take care not to touch them with your hands. Put to cool on a very clean cloth. When they are well cooled, take a sterile spoon and, one by one, put them into the sterilized jar with a twist of black pepper. Add some oil and continue to fill the jar with artichoke hearts, pepper and olive oil. Finally, cover with olive oil, seal with a lid and label.
  4. Keep for a couple of months in a cool place. When opened, try to eat them relatively quickly. Be aware that if you put them in the refrigerator, the oil tends to congeal. This is normal and disappears at room temperature.
Tags:
Carluccio
vegetables
vegetarian
Italian
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