Artichokes in oil

Artichokes in oil

By
From
The Produce Companion
Makes
1 litre
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
10 globe artichokes
2 lemons
500ml white-wine vinegar
750ml extra-virgin olive oil
1 teaspoon black or white peppercorns

Method

  1. Fill a large bowl with water and add the juice of 1 of the lemons. Working with 1 artichoke at a time, remove about half of its leaves. Cut off the top third of the artichoke and discard, and trim the stem to about 5–7 cm long. Cut the artichoke in half lengthways and scoop out the hairy choke. Cut the remaining lemon in half and rub it over the cut surfaces of the artichoke, then drop the halves into the lemon water. The lemon prevents the artichoke from browning. Continue preparing the remaining artichokes.
  2. Combine the vinegar and 1.5 litres of water in a large saucepan and it bring to the boil. Add the artichokes and cover and simmer for 15–20 minutes, until tender.
  3. Drain the artichokes, discarding the cooking liquid. Place the artichokes upside down on a few clean tea towels to allow excess liquid to drain from the leaves.
  4. Heat the oil and peppercorns until shimmering. Pack the artichokes into warm sterilised jars and pour over the hot oil, making sure the artichokes are covered. Seal immediately. Store in the refrigerator for up to 6 months. (The oil may congeal in the refrigerator, but this is not a sign of spoilage.)

Cook’s note

  • When preserving vegetables in oil, you can use the delicious left-over oil for frying or in salads once the vegetables are eaten.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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