Pickled artichokes are a delicious appetizer made with artichokes marinated in white wine vinegar. This preparation gives the artichokes a tart and fresh flavor, perfect for starting a meal lightly and pleasantly. The pickling process makes the artichokes even tastier and allows them to be enjoyed several days after preparation.
Clean the artichokes by removing the outer tougher leaves, the remaining spines, and the stems, then immerse them in a bowl filled with water acidulated with the juice of two lemons
Soak the vegetables for five minutes, then drain them and blanch them quite al dente in a pot filled with boiling water that is also acidulated with the juice of the remaining two lemons
When the artichokes are cooked, remove them from the pot, let them drain, then arrange them on a clean cloth, patting them lightly
Cut the artichokes into 4 pieces. Once dry, place the artichokes in glass jars, cover them with vinegar in which you have dissolved some salt, close the containers, and let them rest for fifteen days
After this time, remove the vinegar from the jars and replace it with fresh vinegar
Glass jars
Keep in a sealed jar in the refrigerator for up to one week
Pickled artichokes are a typical appetizer of Italian cuisine
Italy
| Energy (kcal) | 33 |
| Carbohydrates (g) | 2.5 |
| of which Sugars (g) | 1.9 |
| Fat (g) | 0.2 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 2.7 |
| Fiber (g) | 5.5 |
| Sale (g) | 0.13 |
