The wild artichokes in oil are one of the most beloved preserves of Italian tradition, perfect for enhancing appetizers, aperitifs, or simply to accompany cheeses and cured meats. Small, tender, and flavorful, these artichokes grow spontaneously in the countryside, especially in Southern Italy, and are known for their intense and slightly bitter taste.
Their preparation requires patience, as cleaning them can be laborious, but the result is an irresistible preserve, perfect to enjoy all year round. I will guide you step by step to obtain perfect artichokes in oil, with all the secrets for long-lasting preservation and exceptional flavor.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 1 Day
- Preparation time: 2 Hours
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring
Ingredients
For 4-5 jars of 8.8 oz
- Wild artichokes
- 1 1/4 Vinegar
- 1 3/4 Water
- 0.78 oz Salt
- Bay leaf
- Pepper
- Lemon
- Sunflower seed oil
Preparation
Wild artichokes have thin and sturdy thorns. To avoid pricking yourself, you can burn the tips with a kitchen torch or alternatively, use resistant gloves.
Remove the tougher outer leaves until you reach the tender heart of the artichoke.
Trim the end of the stem and, if necessary, halve the larger artichokes.
Soak the artichokes in a bowl with water and lemon juice to prevent them from darkening.Bring a pot with water, vinegar, and salt to a boil.
Drain the artichokes from the acidulated water and immerse them in the boiling pot.
Cook for 10-12 minutes: they should be tender but not overcooked.
Drain them and let them cool completely in a colander.Sterilize the glass jars by boiling them for at least 10 minutes.
Place a bay leaf, a few peppercorns, and the cooked artichokes in the jars.
Cover with sunflower seed oil until the artichokes are completely submerged. If you prefer a stronger flavor, you can use extra virgin olive oil.
Seal the jars with new lids and sterilize again to ensure safe preservation.
Place the jars in a large pot, wrapping them with a cloth to prevent them from touching.
Cover with water (at least two inches above the lids) and bring to a boil.
Boil for 30 minutes (for medium-sized jars).
Turn off the heat and let the jars cool in the water.
Check that the lid is slightly concave: this indicates proper vacuum sealing.
Useful Tips
Always use sterilized jars to avoid contamination.
Let them rest for at least 2 weeks before consuming so they can better absorb the flavors.
If you notice bubbles or strange odors, do not consume the product.
FAQ – Wild Artichokes in Oil
How long do artichokes in oil last?
If well sterilized and stored in a cool, dark place, they last up to 12 months. After opening, keep them in the fridge and consume within a week.
Can I use fresh artichokes without blanching them?
No, boiling is essential to eliminate bacteria and improve preservation.
Can I substitute white wine vinegar?
Yes, you can use apple cider vinegar, but always maintain the vinegar/water ratio for safe preservation.
Now that you have all the steps to prepare your wild artichokes in oil, all that’s left is to give it a try! Their intense and aromatic flavor will captivate your palate, turning them into a perfect preserve to enjoy on any occasion. Prepare them in advance and you will always have a tasty and genuine appetizer available!
Happy preparation!
