Steps

• In a large bowl, place plenty of cold water, add the juice of one lemon (this will prevent the artichokes from turning black, as they oxidize very easily when exposed to air).

  Rinse the artichokes.

  Clean them by removing all the hard outer leaves, the top and slightly the outer part of the stem which is bitter, only the heart should remain, gently spread the leaves slightly with your fingers and remove the central “beard” with a teaspoon, place the cleaned artichokes in the lemon water as you go.

  Leave the artichoke hearts in the lemon water for 1 hour.

  After the time has passed, drain them and cut the artichoke hearts into very thin slices (about 1 mm).

• Heat in a large pot with high sides 3 quarts of water with 1 quart of white vinegar and a pinch of salt, when it boils, add the artichoke slices all at once, bring back to a boil, stir with a wooden spoon and turn off the heat.

  Drain the artichokes and let them dry laid out as shown in the picture (do not stack them too much on top of each other) on clean towels in a place where you do not have to move them, let them cool and rest for a whole night.

  

• While the artichokes are cooling, sterilize the jars which should cool and will be used at the end.

  Wash 5 jars with their respective lids (it’s better to have a few more, because it depends on the size of the jars), rinse them well and place them in a large pot, cover them with cold water and bring to a boil.

  As soon as they reach a boil, let them boil for 45 minutes.

  After the 45 minutes, turn off the heat and let them cool in the boiling water.

  Once the water is cold, take them with tongs (do not touch them with your hands) and let them drain upside down on a clean towel.

• After the night rest of the artichokes, heat a cast iron grill pan and lightly grill the artichokes, a few at a time, on both sides.

  As they are grilled, let them cool always laid out on other clean towels for another 6 to 7 hours.

  

• After the resting time, take the sterilized jars and put a little oregano inside, then start adding the artichokes.

  

• Add a couple of heaping tablespoons of artichokes, then a little more oregano.

  

• Press the artichokes down well (I use a rolling pin).

  

• Then add chopped garlic and chili pepper to taste.

  

• Continue with 2 heaping tablespoons of artichokes, then oregano.

  

• Press down well again, then add chili pepper and garlic to taste.

  

• Continue layering as before. Artichokes, oregano, press well, garlic, and chili pepper until you reach 3 cm from the lid’s edge (as in the photo).

  

• Fill with oil, topping it up little by little, as it goes down add more, checking the oil level often for the first half-hour. The oil must always cover the artichokes by at least 2 cm.

  

• Proceed the same way for the other jars.

  Keep them in the fridge for 2 or 3 days without a lid to check the oil level several times a day, the oil must be at least 2 cm above the artichokes, after 3 days close with the lids and store them always in the fridge.

  

• They should be consumed within 6 months and even when you open a jar and store it again in the fridge, the oil must always cover the artichokes.

  Artichokes in oil are ready…

  And if you like preserves, you can’t miss this Pumpkin in Oil, find the recipe HERE.

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