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  • Carciofi o carciofini sott’olio

    2 votes
    Carciofi o carciofini sott’olio
    Prep: 1 hours Cook: 10 min Servings: 20
    by Patricia Turo
    54 recipes
    >
    Artichokes are in season again and I just can't do without them when the season is over. This simple recipe for preserving artichokes will let you enjoy this delicious vegetable for months. It takes a little time, but is well worth it. Artichokes are served in Italy in most antipasti preserved in olive oil. The baby artichokes are most often used and are much easier to prepare. However, even though they are grown in California they don’t seem to be found in the markets or are available in small pre-packed packages. In Italy they are available in markets in large quantities and some markets are selling them already cleaned. Preserving them is a great way to have them on hand for a variety of cooking uses. I use them in pasta, or as a vegetable side dish, in antispasti, or fried, sliced over meat or fish and as a pizza topping.You can flavor them with your favorite herbs and make them you own special recipe.

    Ingredients

    • Baby or medium size artichokes
    • Extra Virgin Olive Oil
    • 1 Lemon plus juice, cut in half or quarters, depending on the number of cokes
    • 2 sprigs fresh basil
    • 1-2 tablespoons honey, optional
    • Fresh or flaked peperoncini to taste, optional
    • 2 whole cloves garlic, optional
    • 2 tablespoons flour
    • Other things needed
    • 1 large glass-canning jar

    Directions

    1. PREPARATION
    2. Trim away the small bottom and tough outer leaves. Cut the tops of the artichokes about 1/4” down or to the tender part. Remove all the leaves down to the white leaves, keeping about 2 inches of stems. Cut the artichokes in half or quarters. Clean out the hay in the middle. Drop them into a bowl of water with lemon juice and the lemon halves. This will keep them from discoloring.
    3. COOKING
    4. In a large pan, bring water to a boil. Add 2 tablespoons of flour in a separate bowl with water until it is liquid paste. Put this mixture in the boiling water. This will keep the artichokes white prevent discoloring.
    5. Put the cleaned artichokes into the boiling water and cook until they just start to get slightly soft about 5-10 minutes depending on the size. Prick them with a knife – they should still be slightly hard. Remove them and place them on paper towels to drain.
    6. When they have cooled, place them in a large glass-canning container. Add the basil, honey, pepperoncini and/or any other herbs, or garlic). Fill the container with extra virgin olive oil. If stored in a cool place they will last for about 2 months.
    7. SERVING
    8. They can be served in an antipasti, or as I side vegetable dish. Toss them in a salad or pasta and add them to pizza.
    9. Full blog post: http://turosdolci.wordpress.com/2009/10/08/cariofi-o-carciofini-sott’olio-preserved-artichokes/
    10. Note: If you plan to use them in food preparation, don’t add the honey. The ingredients above are an example of what can be added.
    11. Note: Preparation/Cooking time is dependent on the quantity of artichokes.

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    Reviews

    • Claudia lamascolo
      Claudia lamascolo
      wow its been too many years since I have seen the likes of these, beautiful memories thanks for posting love this one!

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