A traditional recipe to preserve and taste all year round oneof the mostdelicious vegetables of the winter season. Have your artichokes preserved in oil as atasty appetizer, use it to garnish crunchy "bruschette" or to create special finger food: they will be always a true pleasure!
You need
3 kg of artichokes
1,5 litre of whitewinegar
extra virgin olive oil
the juice of two lemon
black peppercorns
salt
fresh bay leaves
2Quattro Stagioni jars 500 ml-17oz
2Quattro Stagioni lidsdiameter 70 mm-23/4"
How to prepare the artichokes preserved in oil
Wash with care and cleanthe artichokes, remove stems and leaves, preserveonly the bottom and then cut them inhalf. Put the artichokes in a bowl with water and lemon juice and leavethem to standfor an hour.In a wide casserole boil the solution of water (500 ml) and vinegar with salt, pepper and bay leaves. Let it boil for few minutes then put the artichokes in the casserole and cook themfor 5-7 minutes. Drip water and put them on a cloth to finishdrying.Put the artichokes in Quattro Stagioni jars, that you have previously boiled in order to sanitize them, together with bay leaves and peppercorns. Fill the jar with olive oil, covering the artichokes until one centimeter from theedge. Be sure to eliminate air bubbles by pressingthe content with a teaspoon.
Finallyclean up the edges and closewith Quattro Stagioni lids not too tightly.Proceed then with boiling water pasteurization. Place them in a heavy bottomed pan with the lids facing upward. To prevent the jars from bumping each other and breaking during boiling, put a clean dishcloth between the jars. Cover completely with warm water and bring to a boil. Once a boil is reached, boil for another 30 minutes. The Quattro Stagioni jars must always be covered with water.Once the jars have cooled, check that the center of the lid has depressed (sign of correct pasteurization). Store in cool place for at least one month before enjoying your artichokespreservedin oil.Once openstorethem in therefrigerator and consume whitin 2-3 days.
