Artichokes in oil are a type of appetizer that I usually make every year and store in jars as a stock to use during the holiday season and when I have guests.
They are one of those appetizers that top the list when thinking about what to put on the table among the appetizers.
This product can be bought from mid-April to May and is available for about a month; they are a quality of small artichoke generally used for this type of recipe.
At home, artichokes are very popular, and when I can’t make them because it might not have been a good production year, I make sure not to use them all and save the last jars with great care.
Alternatively, you can prepare them, and instead of putting them in oil, once they are dried in the air, you can put them in a food bag and freeze them.
If you freeze them, to use them, just let them thaw on absorbent paper and then season them with extra virgin olive oil.
The ingredients do not contain quantities because you will need lemons, oil, and vinegar based on the amount of artichokes.
We calculate that every kg of artichokes yields about 1 medium jar of artichokes in oil.
Try making artichokes in oil yourself, and you’ll see how good they are!
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Kcal 1765 per 200 g of product
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 1 Hour
- Portions: 1
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring
Ingredients for making Artichokes in Oil
- artichokes
- to taste salt
- peanut or sunflower oil
- extra virgin olive oil
- white wine vinegar
- lemon juice
Tools
- 10 Jars glass jars
Preparation of Artichokes in Oil
Prepare squeezed lemon in a bowl.
Clean the artichokes by removing the darker and harder leaves, then cut the leaves part to trim well at the bottom. The bottom part of the artichoke should be cut pointed or flat.
Pass each cleaned artichoke in lemon and then put them in a high-edged steel pan.
Once all are cleaned, boil them with 1 1/2 liters of vinegar, 1/2 liter of water with a little salt.
Cook until a toothpick inserted at the bottom of the artichoke feels soft.
Drain them well in a colander without letting them come into contact with water.
When they are well-drained, place a clean tablecloth (preferably white because it stains) on a surface and position each artichoke upside down (the leaves should touch the cloth) and let them air for at least 24 hours.
When they are dry, place them in glass jars with a finger of extra virgin olive oil, and the rest with seed oil.
The artichokes should be covered in oil.
Seal the jars well and store them for 1 year or more.
If you use them immediately, season with extra virgin olive oil and store in the fridge for a couple of hours before serving.
