Baby artichokes in oil are a delicious appetizer typical of Italian cuisine. The recipe uses fresh baby artichokes, white wine vinegar, cloves, bay leaves, whole peppercorns, lemons, olive oil and salt. The artichokes are cleaned and briefly cooked in a mixture of vinegar, aromatics and spices, then immersed in olive oil for preservation. The result is an appetizer with an intense and irresistible flavor, perfect to accompany a selection of cheeses or to enjoy on its own. Try it and it will win you over!
Remove the outer tougher leaves of the artichokes, leaving only the heart
Cut off the tips and the stem, taking care to leave a small portion of the stem from which you will remove the outer layer
Rub the artichoke hearts one at a time with a lemon cut in half and, as you go, place them in a bowl filled with water acidified with the juice of the remaining lemon
In a stainless steel pot mix one liter of vinegar and one liter of water, bring to a boil, add the necessary salt and place the artichokes in it
Let them simmer over moderate heat for 8 minutes, then drain them, squeeze them gently, dry them with a cloth and put them in clean, dry glass jars
Layer the artichokes with peppercorns, cloves and bay leaves, then pour into the jars enough olive oil to cover the vegetables completely. Finally, seal the containers tightly and store them in a dark, dry place
Let the preserve rest for a few days
Store in a tightly sealed glass jar in the refrigerator.
Baby artichokes in oil are a classic appetizer of Italian cuisine.
Italy
| Energy (kcal) | 77.03 |
| Carbohydrates (g) | 2.49 |
| of which Sugars (g) | 1.26 |
| Fat (g) | 3.83 |
| of which Saturates (g) | 0.45 |
| Protein (g) | 1.37 |
| Fiber (g) | 2.64 |
| Sale (g) | 0.69 |
