INGREDIENTS
- 1.5 kg of artichokes (small);
- 1 l of water;
- 1 l of vinegar;
- 1 lemon;
- 5-6 cloves of garlic;
- 2-3 chilli peppers;
- Qb of mint;
- Celery and carrot to taste;
- Salt to taste;
- Extra virgin olive oil to fill the jars
STEP
- Remove the outer leaves, trim the tips and stem;
- As the artichokes are cleaned, pour them into a bowl full of water acidulated with lemon juice, this will help prevent them from blackening, let the artichokes rest in water for about an hour;
- Bring the water and vinegar to the boil in a large saucepan and as soon as the water boils, add the artichokes, salt and boil for ten minutes maximum, the cooking time also depends on the size of the artichokes, but if you want them to remain crunchy it is better not to cook them too much;
- When the artichokes are ready, drain them with a slotted spoon and let them drip well, even overnight;
- Now let’s prepare all the ingredients, chop the garlic into small pieces, cut the chillies, wash and dry the mint, celery and carrot well and cut into pieces;
- To sterilize the jars, take a large pot and line it with a clean cloth. Then place the washed jars in the pot, positioning them with the opening facing upwards, using the cloth to avoid contact between the jars themselves; in this way they will be protected from impacts during boiling, thus avoiding the risk of breakage. Then fill the pot with water, until the jars are full, put it on the stove and bring to the boil. Boil for 30 minutes and 10 minutes before the end of boiling, also add the lids. Turn off the heat and let the water return to room temperature, then take the jars and drain them by placing them upside down on a clean and dry cloth;
- Start placing the artichokes in the jars, adding the herbs and vegetables, gradually filling them with extra virgin olive oil;
- Store the artichokes in oil in a cool, dry place, checking the oil level for two/three days and adding more if necessary. When you understand that they no longer need any more oil, close the caps tightly;
- Let the artichokes rest in a cool (but not in the fridge) and dry place for 15 days before enjoying them, after this time your artichokes in oil are ready to be enjoyed….. fabulous!!!
NOTE
Artichokes in oil can be stored in the pantry for about 1 month away from heat sources. It is recommended to consume artichokes in oil within a week of opening the jar.
If visible signs of alteration such as air bubbles appear, or the oil appears opalescent and milky, the product should absolutely not be consumed!
