Artichokes in oil are one of traditional Tuscan vegetable preserves. This preparation requires a bit of patience but allows eating delicious artichoke hearts throughout the year. They are ideal as a starter or as a side dish but are also often used to stuff sandwiches.
- 1 Kg small artichokes, possibly of the same size
- 1 glass dry white wine
- 4 bay leaves
- 1 l white wine vinegar
- lemon juice
- 6 cloves
- olive oil
- Clean artichokes, remove external leaves, cut off stem and top leaves. Put artichokes in a bowl with cold water and lemon to avoid that they become black.
- Drop in a saucepan and boil in vinegar, white wine, cloves, bay leaves and salt.
- Bring to the boil and let cook over a low flame for about 10 minutes.
- Drain and let dry artichokes on a clean damp cloth for a few hours.
- When they are perfectly dry, place them in clean and dry glass jars, adding peppercorns. Cover with oil and hermetically seal. Store in a dark dry place.
- Let pass at least a month before eating this product. Store in a dark dry place.