This recipe for Sardinian artichokes in oil is a good way for preserving these little prickly artichokes.
The artichoke plants were given to me, a few years ago, by a friend from Sardinia. I planted them in my vegetable garden but they’ve grown a bit less than I hoped. Fortunately the strong flavour and the delicate aroma of their heads has remained unchanged.
When I went to pick them, I found I had little artichokes, delicious and tender, and I though it would be a good idea to preserve them in oil to increase their flavour even more. Here’s how I did it, try it out yourselves!
Ingredients for one jar:
Artichokes, about ten
White wine vinegar, a glass
Dry white wine, a glass
Salt, as required
Peppercorns, as required
Bay leaf, one
Olive oil, as required
Garlic, one clove
Clean the artichokes, eliminating the outer leaves and removing the thorns on the tips.
In a saucepan, bring the wine, vinegar and salt to the boil. At this point, add the artichokes and let them cook for 3 minutes from when the liquid returns to the boil. Drain them and place them on a cloth, press them delicately in order to eliminate any liquid that may be remaining inside them, then leave them to cool.
When they are cold, put the artichokes into a glass jar avoiding, as much as you can, leaving empty spaces. My tip is that you pour a little oil into the bottom of the jar before you begin to put the artichokes into it. When the jar is full place a bay leaf, a few peppercorns and a clove of garlic on top of the artichokes, then fill the jar completely with oil and close it, making sure it’s sealed and airtight. You can eat your Sardinian artichokes in oil after they have been left to rest for a month, that is if you manage to resist the desire to taste them!