Pickled artichokes are a delicious appetizer made with artichokes marinated in white wine vinegar. This preparation gives the artichokes a tangy, fresh flavor, perfect for starting a meal in a light and tasty way. The vinegar preservation makes the artichokes even more flavorful and allows them to be enjoyed several days after preparation.
Clean the artichokes by removing the outer tougher leaves, any remaining thorns and the stems, then immerse them in a bowl of water acidified with the juice of two lemons
Let the artichokes soak for five minutes, then drain them and boil them until still slightly firm in a pot of boiling water that has also been acidified with the juice of the remaining two lemons
When the artichokes are cooked, remove them from the pot, let them drain, then lay them out on a kitchen towel and pat them dry lightly
Cut the artichokes into 4 pieces. Once dry, place the artichokes in glass jars, cover them with vinegar in which you have dissolved a little 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
Store in a closed jar in the refrigerator for up to one week
Pickled artichokes are a typical appetizer of Italian cuisine
Italia
| 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 |
