Seasoned artichokes
Strube Efrat
With the last artichokes I made some provisions and… since I was there, I also had a delicious and fresh snack. These artichokes are very easy and quick to prepare, they remain delicate, precisely because they are cooked in oil and vinegar and scented with parsley, garlic and mint. You can serve them as an appetizer, side dish, sautéed in a pan, you can season the pizza like bruschetta, in short, in my opinion they are an excellent dinner saver.
Time of realization: 40 minutes + rest (8-12 hours)
Degree of difficulty (1 to 5): 1
Ingredients
1 kg of romanesco, violet or violet artichokes
About 900 ml of olive oil, seed oil or a mix of the two
About 450 ml of white wine vinegar
5 g salt
1 tablespoon of peppercorns
parsley and Roman mint to taste
3 cloves of garlic
chilli optional
lemon juice
Method
Clean the artichokes by removing the hard leaves and cut the ends of the leaves, immerse them in a bowl with acidulated lemon water.
In a large steel pot, put the sliced garlic, mint and chopped parsley,
peppercorns, salt and if you like you can add chilli, add the artichokes, pour 300 ml of oil and 150 ml of vinegar, repeat these quantities until the artichokes are completely covered.
Mix everything, place the pan on medium-high heat and cover with a lid. As soon as it starts to simmer, cook another 3 minutes for the small artichokes and 5 minutes for the larger ones.
When you have reached the optimal cooking, turn off and let it rest, with the lid on for 8-12 hours.
After this time, place the artichokes in the jars, with a fork mix the cooking liquids that remained in the pot, with the help of a ladle, fill half the jar with the mixture of oil and vinegar, add the aromas, close and store in a cool and dry place.
based on 1 Review (s)
