Instructions:
1. Prepare the artichokes:
-
Trim the baby artichokes by cutting off the stem and removing any tough outer leaves. Slice off the top 2-3 cm (1 inch) of the artichoke and remove the fuzzy choke in the center if present.
-
To prevent the artichokes from browning, place them in a large bowl of water with the juice of 1 lemon as you work through them.
2. Blanch the artichokes:
-
Bring a large pot of salted water to a boil. Add the artichokes (without the lemon water) and cook for about 10-15 minutes or until they are tender but still firm. You can test them with a fork; they should easily pierce the heart.
-
Once cooked, immediately transfer the artichokes to a bowl of ice water to stop the cooking process and preserve their color.
3. Drain and dry:
-
Drain the artichokes and pat them dry with a clean kitchen towel. It is important to remove as much water as possible so the oil can properly preserve them.
4. Prepare the marinade:
-
In a saucepan, heat the white wine vinegar and add a pinch of salt. Bring it to a simmer, and then remove from heat once the salt dissolves.
-
In sterilized glass jars, layer the blanched artichokes along with garlic slices, fresh herbs (like rosemary, thyme, and bay leaves), and a pinch of black pepper and chili flakes (if using).
5. Fill the jars:
-
Pour the olive oil over the artichokes, ensuring they are completely covered. Leave a small space at the top of the jar to allow the oil to circulate properly. You can also add a little of the vinegar to the oil mixture if you prefer a slightly tangy taste.
-
Make sure the artichokes are tightly packed so that they stay submerged in the oil.
6. Seal the jars:
-
Close the jars with their lids and store them in a cool, dark place. Let them marinate for at least 2 weeks to allow the flavors to meld and develop. The longer they sit, the more flavorful they become.
7. Storage:
-
Carciofini sott’olio can be stored for up to 2-3 months. Always ensure that the artichokes are fully submerged in oil to prevent them from spoiling. If needed, top off with a little extra olive oil.
Tips:
-
Sterilizing jars: To sterilize jars, place them in a pot of boiling water for a few minutes, then let them air-dry completely before using.
-
Herbs: Feel free to get creative with the herbs. You can add oregano, basil, or even a few peppercorns for extra flavor.
-
Spices: If you like spicy food, you can add whole red chili peppers or chili flakes to the jars for a kick.
-
Vinegar: If you prefer a milder taste, you can reduce the vinegar and add more oil.
Serving Suggestions:
-
Serve Carciofini sott’olio as part of an antipasto platter with other preserved vegetables, olives, cured meats, and cheeses.
-
They make a great topping for salads, especially those with fresh greens and tangy vinaigrettes.
-
Add them to sandwiches or panini for a savory, flavorful addition.
-
Use as a garnish for pasta dishes, or serve with grilled meats and fish.
Conclusion:
Making Carciofini sott’olio is an easy and rewarding way to preserve artichokes, and the result is a tangy, savory, and aromatic treat. These marinated baby artichokes will bring a taste of Italian tradition to your table, perfect for sharing with friends and family or enjoying as a delicious snack.
Let me know if you’d like more preserved or marinated vegetable recipes!
