Artichokes in oil are a delicious appetizer typical of Italian cuisine. The recipe involves using fresh 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, herbs, and spices, then immersed in olive oil for preservation. The result is an appetizer with an intense and irresistible flavor, perfect for accompanying a selection of cheeses or to be enjoyed on its own. Try it, and it will win you over!
Remove the outer tougher leaves of the artichokes, leaving only the heart
Cut the tips and the stem, making sure to leave a small portion from which you will remove the outer part
Rub the artichoke hearts one at a time with a lemon cut in half and gradually soak them in a bowl full of water acidulated with the juice of the remaining lemon
Mix one liter of vinegar and one liter of water in a steel pot, bring them 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, gently squeeze them, dry them with a cloth, and place them in clean and dry glass jars
Interlace the artichokes with peppercorns, cloves, and bay leaves, then pour enough olive oil into the jars to cover the vegetables, finally seal the containers hermetically and store them in a dark and dry place
Let the preserve rest for a few days
Store in a hermetically sealed glass jar, in the refrigerator.
Artichokes in oil are a classic appetizer of Italian cuisine.
Italia
| Energy (kcal) | 74.28 |
| Carbohydrates (g) | 2.82 |
| of which Sugars (g) | 1.68 |
| Fat (g) | 3.55 |
| of which Saturates (g) | 0.42 |
| Protein (g) | 1.4 |
| Fiber (g) | 2.81 |
| Sale (g) | 0.63 |
