Artichokes in oil

Name: Artichokes in oil
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: Artichokes 8 artichokes 5.7 lbs; Extra virgin olive oil 3 ¼ cups; Lemons 1

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Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 69
Carbohydrates g 2.6
of which sugars g 1.1
Protein g 1.8
Fats g 5.7
of which saturated fat g 0.67
Fiber g 3.3
Sodium mg 1053

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Makes: 2 pieces
Cost: Low

PRESENTATION

Marinated artichokes in oil—really, you gotta try them—are such a beloved staple in Southern Italy. And look, it’s no wonder they’ve been around for generations. For real. This dish has roots in the traditional art of preserving artichokes, where the tender hearts get lovingly packed in olive oil. It's kinda genius, right? So, you get to enjoy them long after artichoke season says goodbye.

Italian nonnas—those wise grandmas—have totally perfected this method. They grab fresh artichokes from the market every spring. The result? A jar filled with preserved artichokes that feels like a bite of sunshine. Really really. There’s this tangy twist from the vinegar bath, while the oil gives a rich and satisfying taste. It's the simplicity and authenticity that makes it so special—just quality ingredients and some patience. I mean, honestly, it's a classic in the world of Italian artichoke dishes.

In Southern Italy, these artichoke hearts in oil are a go-to for quick bites. Pretty simple. Especially when unexpected guests arrive. Just grab some crusty bread, scoop out a few golden artichokes, and bam, you've got a crispy, flavorful appetizer in minutes. For sure. You’ll often find them at family gatherings, on buffet tables, or even as a snack paired with a nice glass of wine.

Each region adds its own flair—Calabria might toss in chili flakes, while Campania could throw in extra garlic—making each jar a bit different. Seriously good. Creating homemade marinated artichokes is all about sticking to tradition and using fresh, seasonal produce. And you know, there’s something wonderful about opening a jar and tasting the sweet heart of spring artichokes, even in the depths of winter. It is like one of those artichoke recipes that brings nostalgia and great taste, thanks to simple traditions and food that always feels fresh and welcoming. It’s a little slice of Southern Italy, ready to enjoy any time of the year. Really.

How to prepare Artichokes in oil

To make the artichokes in oil, start with sterilizing the jars. We used jars with airtight seals, so you can boil them by removing the rubber gaskets. For proper sterilization, follow the guidelines of the Ministry of Health, as described at the bottom of the page. Start by How to clean artichokes: fill a bowl with water and squeeze in lemon juice, which will help preserve the cleaned artichokes from browning. Begin by removing the outermost tough leaves to reach where the leaves start to be white at the base of the flower 1; cut the tougher part of the stem, keeping a few initial inches under the flower 2, then peel the stem to remove the tougher part 3.

At this point, cut off the tips to get the heart of the artichoke 4 and cut the artichokes in half (5-6).

With a paring knife, remove the central fuzz 7, or the internal fluff found at the center of the heart. As you clean the artichokes (you will obtain 28 oz cleaned), immerse them in the bowl with acidulated water 8. Once cleaning is complete, drain the artichokes 9 with a strainer,

heat a grill and cook the artichokes for 3-4 minutes per side 10. Once cooked, transfer the artichokes into an airtight preserving jar 11, fill with olive oil until the artichokes are completely covered 12. For optimal preservation, it is recommended to fill the jar leaving 0.8 inches from the rim and to ensure the artichokes are well immersed in the liquid,

insert a plastic spacer to press the artichokes well into the jar 13; at this point, close the jar by inserting the gasket 14. To finish, proceed with pasteurization, or boiling the jars, following the guidelines of the Ministry of Health 15. Once ready, let them cool completely, then store your artichokes in oil in the pantry. Let the preserve rest for half a day. If you notice that during this time it has absorbed a lot of oil, you can top it up, ensuring to pasteurize again. When you go to consume the artichokes in oil, check that the vacuum seal has occurred: pull the tab, and if it resists and you hear a "pop" sound, the vacuum seal has been achieved correctly. Otherwise, if the vacuum seal hasn't been achieved correctly, the preserve should not be consumed.

Storage

Artichokes in oil can be kept in the pantry for about 1 month, away from heat sources. It is advised to consume the artichokes in oil within a week of opening the jar.

Advice

If visible signs of alteration appear, such as air bubbles, or if the oil appears opalescent and milky, the preserve should not be consumed.

IMPORTANT

The home preparation of preserves and jams can present health risks. In a domestic environment, it is not possible to create the conditions and measures necessary to ensure the safety and suitability of the food, which, on the contrary, industrial procedures can provide to prevent dangerous contamination. It is therefore important to scrupulously follow food safety instructions to reduce risks, but always remember that the same food safety that professional-level preserves and jams offer can never be achieved. For the correct preparation of homemade preserves, please refer to the guidelines of the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.