Artichokes in oil are a delicious appetizer typical of Italian cuisine. The recipe calls for fresh artichokes, white wine vinegar, cloves, bay leaves, 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 to accompany a selection of cheeses or to enjoy on its own. Try it and it will win you over!
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Remove the tougher outer leaves from the artichokes, leaving only the hearts
Trim the tips and the stem, taking care to leave a small portion, from which you will remove the outer layer
Rub the artichoke hearts one by one with a lemon cut in half and, as you go, place 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 to a boil, add the necessary salt and put in the artichokes
Let them simmer over moderate heat for 8 minutes, then drain them, squeeze them gently, dry them with a tea towel and place 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.
Artichokes in oil are a classic appetizer of Italian cuisine.
Italia
| 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 |
