ARTICHOKES IN OIL WITH GRANDMA’S RECIPE are a delightful homemade preserve that allows you to enjoy the goodness of artichokes all year round, offering a unique taste in every season. Following my grandmother’s handed-down recipe, you’ll create an artisanal product that will conquer anyone’s palate.

The preparation of this preserve is an art that requires care and patience, but the final result will repay every effort. I remember my grandmother Ottavia when she made them, so patient, spending whole days in the kitchen cleaning, simmering, and jarring both artichokes and eggplants.

Artichokes in oil with grandma’s recipe are crunchy and delicious, but to make an excellent preserve, you need to choose good quality artichokes and quality extra virgin olive oil. I remember grandmother ordering them from the greengrocer, asking him to bring them fresh and good, those were the days.

If you love the taste of tradition and enjoy making a good product at home, I recommend artichokes in oil with grandma’s recipe. They are perfect to enjoy in salads or as an appetizer.

Join me in the kitchen today for artichokes in oil with grandma’s recipe.

Difficulty: Medium
Cost: Medium
Rest time: 30 Days
Preparation time: 1 Minute
Portions: 8-10
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients

2.2 lbs artichokes
2 cloves garlic
to taste extra virgin olive oil
2 chili peppers (dried)
1 quart white wine vinegar
1 tablespoon sugar
1 tablespoon salt
to taste dried oregano

Steps

For the recipe, you’ll need to use artichokes, the small ones available this time of year. Clean them by removing the tougher leaves, rinse and drain the water well, and place them in a bowl, spraying them with lemon juice to prevent browning.
Place a pan on the stove with about 1.5 liters of water, the vinegar, salt, and sugar, and bring to a boil.
When the water boils, immerse the artichokes for less than a minute if you like them crunchy and drain immediately.
Let them dry a bit to remove the water.
Prepare a mince of garlic and chili, pour some oil into previously sterilized jars, add some artichokes, a sprinkle of oregano, and some mince.
Continue pressing a little to avoid large gaps inside the jar until you reach a few inches from the rim, fill with oil, and seal tightly.
Store the artichokes in a cool place, away from heat sources, for a month before enjoying them at their best, or a few days if you need them immediately.
They keep for about a year, but after opening, they should be consumed within a week, so I recommend making small 250 ml jars.
Bon appétit
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USEFUL QUESTIONS AND ANSWERS

What are the benefits of making artichokes in oil at home? Making artichokes in oil at home allows you to control the quality of the ingredients and customize the flavor to your preferences.

How do you store artichokes in oil? Once the artichokes in oil are prepared, it’s important to store them in airtight jars and keep them in a cool, dark place. This way, you can keep them for several months without issues.

What are the basic ingredients for artichokes in oil? The main ingredients for artichokes in oil are fresh artichokes, high-quality extra virgin olive oil, vinegar, garlic, and spices to taste. The recipe may vary slightly depending on personal tastes and family traditions.

Can I use artichokes in oil in different dishes? Absolutely! Artichokes in oil are a versatile ingredient that can be used in many recipes. You can add them to salads, bruschetta, pasta dishes, or as an appetizer. Their soft texture and intense flavor will enrich any dish.

How long should I let artichokes in oil rest before consuming them? Artichokes in oil need at least a month of rest. This period allows the spices to blend and the flavors to fully develop. However, if you can’t wait, you can enjoy them even after a few days of rest, although the flavor might be less intense.