Artichokes produced and processed in Italy preserved in glass jars

The Artichoke Preserves in Extra Virgin Olive Oil is the ideal typical product for any occasion, the classic dinner saver to run for cover in the case of improvised dinners or ideal to accompany meats and roasts or even sliced ​​cured meats.

Usually the artichoke preserves take place by bathing in extra virgin olive oil. Sometimes, to ensure a longer conservation over time, the jars of artichoke preserves are filled with sunflower oil.

The peculiarity of products in oil in general, and artichokes in particular, lies in the fact that they are always ready for use, already cooked and seasoned.

Artichokes in oil are the ideal solution when friends and relatives show up at dinner time at home without any warning.

Since ancient times the artichoke plant was widespread in Italy, particularly in the areas of Southern and Central Italy where it has reached high levels of gastronomic excellence such as in Lazio, Sardinia and Puglia.

Artichokes in oil are among the typical Apulian products of excellence. In fact, large Apulian agricultural areas are dedicated to the cultivation of artichokes.

How we prepare artichokes (grilled, halved, sliced) in oil

The preparation of artichokes in oil is quite simple, and is divided into several steps such as:

Cleaning the artichokes:

To prepare the artichokes in oil, start by cleaning the artichokes by removing the outer and thickest leaves, leveling with the tip and stem.

Slowly, while the artichokes are ready, place them in a bowl full of water acidulated with lemon juice and lemon in large pieces, this will serve you so as not to blacken.

Cutting the artichoke (halves and slices):

In the bowl where the artichokes are already immersed, cut and clean the heart of the artichoke.

Boiling the artichokes:

Take a large pot and fill it with water and vinegar and bring everything to a boil. As soon as the water boils, dip the artichokes cut into the base.

Leave the artichokes in boiling water for about ten minutes (the cooking time also depends on the thickness of the leaves or the artichoke itself), in general if you want them to remain crunchy and better not overcook them.

Once cooked, drain the artichokes and let them drain well, with the help of a kitchen towel leave the artichokes to drain for a whole night.

In the grilled version:

After the cleaning and cutting step explained above, the artichokes are passed on the grill and cooked for about 5 minutes, turning them from time to time.

at this point they are placed on a tray and prepared for the dressing.

Dressing of artichokes:

Chop the garlic and parsley and in a large bowl mix the oregano and a part of the extra virgin olive oil with the chilli pepper.

Season the artichokes and leave to flavor well for 2 or 3 hours.

Place them in previously sterilized jars, pressing well to let the air out.

Finish with more extra virgin olive oil to cover the vegetables.

After an hour, check that the vegetables are completely immersed in the oil, then close the jars and seal them well.

Keep in the pantry in a cool place