Baby artichokes in oil are a type of appetizer I usually make every year and put in jars as a reserve to use during the holiday periods and when I have guests.
They are one of those appetizers that top the list when you have to decide what to put on the table among the starters.
This product can be bought from mid-April to May and is available on the market for about a month; it is a small variety of artichoke that is generally used precisely for this kind of recipe.
At home, baby artichokes are very popular and when I can’t make them because it may not have been a good production year, I take care not to use them all and I keep the last jars very jealously.
Alternatively, you can prepare them and instead of preserving them in oil, once they have dried in the air you can place them in a food bag and freeze them.
If you freeze them, to use them just thaw on paper towels and then dress them with extra virgin olive oil.
The ingredients do not include exact quantities because depending on the amount of baby artichokes you will need lemons, oil and vinegar.
We estimate that every 2.2 lbs (about 1 kg) of baby artichokes yields about one medium jar of baby artichokes in oil.
Try making baby artichokes in oil for yourself and you’ll see how good they are!
If you make any of my recipes, send me photos and I will publish them on my page with your name.
Calories 1765 per 7 oz (200 g) of product
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 1 Hour
- Cooking time: 2 Minutes
- Portions: 1
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring
Ingredients to make Baby Artichokes in Oil
- baby artichokes
- as needed salt
- peanut or sunflower seed oil
- extra virgin olive oil
- white wine vinegar
- lemon juice
Tools
- 10 Jars glass jars
Preparation of Baby Artichokes in Oil
In a bowl, squeeze some lemon juice.
Clean the baby artichokes by removing the darker, tougher leaves, then trim the tips of the leaves neatly; the stem/base of the artichoke can be cut pointed or flat.
Rub each cleaned artichoke with the lemon and then place them in a high-sided stainless steel pot.
Once all are cleaned, boil them with about 6 1/3 cups (1.5 L) of vinegar and 2 1/8 cups (0.5 L) of water with a little salt.
Cook them until a toothpick inserted into the base of the artichokes goes in easily and they feel tender.
Drain them well in a colander without letting them come into contact with running water.
When well drained, lay a clean cloth (preferably white because it may stain) on a surface and place each artichoke upside down (the leaf side should touch the cloth) and let them air-dry for at least 24 hours.
When they are dry, put them in glass jars with about 1 tablespoon of extra virgin olive oil and fill the rest with seed oil.
The baby artichokes must be completely covered by the oil.
Seal the jars well and store for up to 1 year or more.
If instead you will use them immediately, dress them with extra virgin olive oil and keep them in the refrigerator for a couple of hours before serving.
