Artichokes in Oil

Name: How to cook Artichokes in Oil - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Artichokes in Oil

I love artichokes, so I want to eat them year round, but the artichokes in oil that's sold in stores don't use very tasty oil. So, I learned how to make preserved artichokes from a friend.

Ingredient

Food ration :

4 servings

3 kg

Coarse salt (the salt you use to cook pasta)

Spices such as black pepper, cloves, juniper berries, or red chili peppers to taste

Cooking instructions

* Step 1

Prepare the artichokes according tothat provides full instructions with photos.

* Step 2

Prepare the artichokes in water with lemon juice, the leftover peel after extracting the juice, and 1 tablespoon of salt. Set aside to soak for 2 hours or so.

* Step 3

Put 1 liter each of vinegar and water, 1 tablespoon of salt, and a few bay leaves in a pan, and bring to a boil. Add the artichokes, bring to a boil again and cook for a little over 10 minutes.

* Step 4

If you have very fresh artichokes, they should only take 10 minutes to cook through. If the artichokes are not as fresh, they will take about 15 minutes. I recommend early-harvest artichokes (in Italy, that means those picked in March).

* Step 5

Drain the cooked artichokes into a colander, then arrange them up upside down (with the petals facing down and the stem ends facing up) on paper towels. Leave to dry for 5 to 6 hours.

* Step 6

Finely chop the garlic and Italian parsley. (If you are using bay leaves, use 1-2 whole ones per jar. You don't need parsley, if you use bay leaves.)

* Step 7

Put the artichokes, garlic, and herbs in jars that have been sterilized in boiling water, and add enough olive oil to cover the artichokes.

* Step 8

Tightly pack the artichokes into the jars using a fork. Add some cloves, juniper berries, chili peppers, and whole black peppercorns to taste.

* Step 9

If you wait for about a week until the the artichokes are saturated in the oil, they will become even more delicious. Regular olive oil should be tasty too, but I use extra virgin olive oil.

Note: if there is a photo you can click to enlarge it