These artichokes in oil are excellent quartered and used in a salad or as part of an antipasto platter.

Makes
2 kg

Preparation

10min

Cooking

5min

Skill level

Easy
By
Average: 3.3 (2 votes)
Yum

Ingredients

  • 2 kg small globe artichokes
  • a handful of plain flour
  • 500 ml white wine vinegar
  • 5 dried bay leaves
  • 1–2 garlic cloves, peeled and left whole, plus 6 garlic cloves, sliced
  • 1 tbsp table salt
  • dried mint, oregano and chilli flakes, to taste (optional)
  • extra-virgin olive oil, to cover

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

This recipe requires overnight soaking of the artichoke and will be ready to be eaten after 1 month.

1. Peel or cut away the dark outer leaves of the artichoke until you are left with pale green leaves that feel soft to the touch. Cut off the stem and the top third of the leaves, exposing the heart, then use a teaspoon to gently scrape out the hairy ‘choke’ that circles the heart.

2. Once you’ve trimmed the artichokes, immediately place them in a bowl of cold water with the flour (this prevents them from oxidising).

2. In a saucepan, bring the white wine vinegar, 1 litre of water, 1–2 bay leaves, the whole garlic cloves and salt to the boil. Once boiling, drop in the artichokes. When the mixture returns to the boil, cook the artichokes for 2–5 minutes or until tender.

3. Drain the artichokes and allow them to cool overnight (just leave them in the colander).

4. The next morning, place the artichokes in clean jars and divide the sliced garlic and remaining bay leaves among them. You could also add dried mint, oregano or chilli flakes, if desired. Completely cover with oil, then seal. Store in a cool, dark place for at least 2 months before eating.

 

Note

• The artichokes will keep for up to 1 year unopened. Once opened, store in the fridge, where they will keep for up to 1 month.

 

Recipe from Preserving the Italian Way by Pietro Demaio, Published by Plum, RRP $39.99, Photography by Chris Middleton.