The recipe for artichokes in oil is one of the traditional preparations for having these vegetables available all year round!
The delicious ones artichokes they are one of the most loved and consumed vegetables especially during the months of February and March, but for those who love to taste them all year round there are some tricks for preserve them.
We speak, in this case, of the recipe of artichokes in oil.
We are used to conserving them even for summer periods in the form of tasty jars of preserves oil. The recipe is handed down from generation to generation, in fact there are those who prefer to roast them before storing them or those who do not season them at all.
Here's how we Napolike recommend to prepare them.
Ingredients
- 10 artichokes
- 2 3-garlic cloves
- 400 ml about extra virgin olive oil (or any other type you prefer)
- 2 tablespoons of coarse salt
- 250 ml white wine vinegar
- a pinch of chili
- a pinch of dried oregano
Prepare the artichokes
Peel the artichokes eliminating the outer leaves and too hard, peeling the stem and the inner beard. Cut them to slices not too thin and immerse them in water to prevent them from oxidizing. Meanwhile, in a large saucepan, bring to the boil 500 ml of water with the addition of white wine vinegar and coarse salt. Let's boil the artichoke for 3 4-minute, let's drain them and let them cool for good spreading one of a kitchen cloth possibly overnight.
We keep in jars
It's time to season the artichokes with half a cup of extra virgin olive oil or the oil you like best to preserve vegetables. Season with the peeled garlic cloves and cut into small pieces, the pinch of pepper and some oregano to perfume. Let's put them in sterilized glass jars and fill them to the brim with oil. We close the cans and proceed to the vacuum by boiling the same in a saucepan full of water for about 12 minutes.
