May 24, 2024
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Artichokes in oil


Preparation time
60 minutes

Cooking time
10 minutes

4 people

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
  • peppercorns
  • 1 l white wine vinegar
  • lemon juice
  • 6 cloves
  • olive oil


  1. 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.
  2. Drop in a saucepan and boil in vinegar, white wine, cloves, bay leaves and salt.
  3. Bring to the boil and let cook over a low flame for about 10 minutes.
  4. Drain and let dry artichokes on a clean damp cloth for a few hours.
  5. 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.
  6. Let pass at least a month before eating this product. Store in a dark dry place.

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