Artichokes in Olive Oil (Carciofi sott’olio)
Category: Side Dishes
Servings: 2
Ingredients:
| Ingredient | Quantity |
|---|---|
| Artichokes (fresh) | 26 kg |
| Extra virgin olive oil | 700 g |
| Lemons | 1 |
Preparation Steps:
For this delightful and savory Artichokes in Olive Oil, you’ll begin by properly sterilizing your jars to ensure the long shelf life of the preserves. The most effective method involves using airtight jars, which you can sterilize by boiling them while removing the rubber seals. To maintain safety, follow the sterilization guidelines provided at the end of the recipe.
Start by preparing the artichokes. Trim the stems by peeling them to remove the tougher, woody portions. Next, using a sharp knife, remove the pointed tips of the artichokes, revealing the tender heart of each. With a paring knife, carefully scrape away the inner thistle-like fibers that sit at the core of the heart.
As you clean the artichokes, keep them submerged in a bowl of water with lemon juice to prevent oxidation and browning. You’ll need approximately 800 g of cleaned artichokes by the end of this process. Once the artichokes are cleaned and ready, drain them and heat a grill or grill pan on medium-high heat. Place the artichokes on the grill, allowing them to cook for about 3-4 minutes per side, ensuring that they become tender and acquire a slightly charred flavor.
After grilling, transfer the artichokes into sterilized jars. Fill the jars with extra virgin olive oil, making sure to cover the artichokes entirely. For the best preservation, leave approximately 2 cm of space from the top of the jar to ensure the oil fully covers the artichokes. To help keep the artichokes submerged, you can insert a plastic spacer or a clean utensil to gently press the artichokes down into the oil.
The final step is to pasteurize the jars to seal them properly. This involves boiling the jars following the health guidelines from the Ministry of Health, ensuring that the preserves are correctly sealed for long-term storage.
Once the jars have been pasteurized, allow them to cool completely. Once cool, place your jars of artichokes in olive oil in a cool, dark pantry. Let them rest for at least half a day. If you notice that the artichokes have absorbed a lot of oil during this resting period, you can top up the oil level, making sure to pasteurize the jars again.
When ready to enjoy your preserves, check the seal on the jars. To do this, gently pull the tab; if it resists and you hear a “pop” sound, the vacuum seal has formed correctly. If not, unfortunately, the seal did not form, and the preserve is not safe for consumption.
Tips for Success:
- Sterilizing Jars: Be sure to follow sterilization guidelines carefully to prevent any risk of contamination. Boiling the jars and seals for 10-15 minutes is an effective method.
- Lemon Water: Immerse the cleaned artichokes in water with lemon juice to avoid browning. This also helps preserve their vibrant color.
- Oil: Using high-quality extra virgin olive oil is crucial for the best flavor and preservation. Make sure to fully cover the artichokes with oil.
- Storage: Store the jars in a cool, dark place, such as a pantry or cupboard, for optimal shelf life.
This Artichokes in Olive Oil recipe will provide you with a savory, Mediterranean-inspired treat that’s perfect for snacking, adding to salads, or serving as a side dish.
