These yummy oil-preserved artichokes go excellently well with my fish and meat dishes, that’s why I always have them at home. These aren’t hard to make and will let you store them for the colder months, as long as you take a few precautions to ensure safety.
These Oil-Preserved Artichokes Will Boost The Flavor In Your Meals!
What do we need?
For artichokes, the larger ones produced in the main stem of the plant are usually considered the most valuable, while the secondary branches which are actually smaller artichokes are considered waste. But the thing is, because of their small sizes they’re actually an ideal vegetable preserve!
To make this preserve, we’ll of course need the artichokes, If you grow them, you need to pick them when they’re the most tender, otherwise we won’t get the best result from our preserve. Then the vinegar, water, salt, peppercorn, and an extra virgin olive oil.
An important thing to note about the vinegar is that it is the ingredient that prevents botulinum risk and therefore, has to be chosen with safety in mind. The vinegar must have at least 6% acidity and the amount cannot be less than the water. It either should be equal parts with the water, or more.
You should also pay close attention to the oil to make sure it’s a quality one and has long term, expiration of at least 6 months, otherwise, it will deteriorate while in storage and likely spoil the food.
This recipe is also really flexible and, depending on your taste, you can certainly choose what goes in it.
For the oil, I always use extra virgin olive oil, simply because I like its subtle taste, but you can also use sunflower oil or the non-extra virgin variant. You can also replace white wine with apple cider, just make sure it also has 6% acidity.
Then the aromas, you can flavor your artichokes with either bay leaves, mint, or garlic. Or put them all in there for an absolute blast of flavor!
Let’s cook these artichokes!
To prepare them we’ll have to wash them first and peel the leathery outer leaves until we get the heart. Cut them into 8 pieces. If you have the small ones, just clean them and cut them in half. To prevent blackening after cleaning the artichokes, you have to dip them in water with lemon juice.
Simmer them in our water-vinegar solution for 5-8 minutes until they’re soft and tender, but be careful not to overcook them. Drain them and completely dry in a clean kitchen towel.
Pack them into your pre-sterilized jars, but don’t overfill. Pour oil slowly until artichokes are completely covered.
Process the jars for 20 minutes, make sure to account for your altitude and size of your jar. Once sealed, store them in your pantry and that’s it!
Enjoy them as a side dish with your meat or fish dishes, or eat them plain as a snack!
2 1/2 cup (600 ml) white wine vinegar
2 1/2 cup (600 ml) water
extra virgin olive oil
- Clean artichokes well, remove stem and leathery outer leaves.
- Cut artichokes in half, or if you have the big ones, slice them into 8 parts. Remove internal beard.
- Once cleaned, dip artichokes in water with lemon juice to prevent blackening.
- Use a medium saucepan to simmer artichokes in a water-vinegar solution for 5 – 8 minutes, until they’re tender.
- Add peppercorn while simmering.
- Drain artichokes, cool and dry them completely in a clean kitchen towel.
- Pack artichokes into pre-sterilized jars, leave 1/4-inch (6 mm) of headspace.
- Pour oil until artichokes are covered.
- Process for 20 minutes (Adjust for altitude).
- Turn heat off, let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Do not place jars on a cold surface or where there’s a cool draft as jars may crack.
- After 24 hours. test the seal on lids by pressing down the center, lids shouldn’t wiggle and must feel nice and solid.
- Store in pantry.