Italian cuisine · Salads & Mezze

Carciofi sott'Olio

Small artichoke hearts pre-cooked in vinegar and preserved in olive oil with bay leaf and peppercorns.

Ingredients · for 6 servings

• 12 small artichokes
• 500 ml white wine vinegar
• 500 ml water
• 400 ml olive oil
• 4 bay leaves
• 1 tsp black peppercorns
• 3 garlic cloves
• 2 lemons
• 1 tbsp salt

Instructions

1. Prepare a bowl of cold water with the juice of one lemon; strip the artichokes of all tough outer leaves, cut off the tips, peel the stems, and place the hearts in the lemon water immediately.
2. Bring white wine vinegar, water, salt and the juice of the second lemon to a boil in a pot, and cook the drained artichoke hearts in it for 8-10 min, until they can be easily pierced at the base.
3. Lift the hearts out with a slotted spoon, place them cut-side down on a kitchen towel and let dry very thoroughly for at least 2 hours - residual moisture will spoil the oil.
4. Slice the garlic and layer the artichokes alternately with garlic, bay leaves and peppercorns into clean jars.
5. Cover completely with the olive oil, run a spoon handle through to release air bubbles, and seal the jars tightly.
6. Let steep in a cool, dark place for at least a week and serve as an antipasto with bread; use up the jars within two months.