Globe Artichoke Preserved in Oil
- Preserves
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Capture the flavour of the Mediterranean summer by preserving your own artichokes. Preserve your next abundant artichoke harvest with this Italian inspired recipe and discover the joy of mastering the art of preparing artichoke hearts and sharing your home preserve with friends and family.
Artichokes where known in Italy by the 15th century and the Italians perfected growing, harvesting, cooking, eating and preserving them. Preserving artichokes is especially common in Southern Italy where the spring and summer harvest is preserved in oil and used in pasta, pizza or anti pasta platters during the winter months.
As a botanical and culinary curiosity, it is the unformed flower head that it eaten: not the leaves or root.
- Preparation Time:
- 60 minutes
- Cooking Time:
- 5-10 minutes
PREPARATION
Make acidulated water
Mix 2 teaspoons lemon juice or white wine vinegar and 500 ml water. Place in a stainless steel bowl.
Make vinegar solution
Place vinegar, water, bay leaves, garlic cloves and salt in a medium large saucepan or preserving pan.
Prepare artichoke hearts
Working as quickly as possible prepare one artichoke at a time using the following method and place the prepared artichoke heart immediately into the acidulated water.
Remove the tough outside leaves from the artichoke until the pale green inner leaves are exposed and feel tender to touch. Remove the stem and cut off the end of the leaves at the tender point. The hairy choke forms an outside ring around the heart.
To remove the choke, insert a sharp ended teaspoon into the centre of the trimmed artichoke. Using a medium pressure, push the teaspoon against the choke and using a circular motion, scrape the spoon around the choke to remove the furry hairs. Repeat the motion again if necessary to remove all the choke hairs. If you find this technique difficult, cut the artichoke in half and remove the choke with teaspoon.
Trim the base and place prepared artichoke heart immediately into the acidulated water.
Sterilise and dry glass sealable jars and lids.
INGREDIENTS
- 2kg
- Globes artichokes, small
- 1.5 litres
- Water
- 500ml
- White wine vinegar
- 1 teaspoon
- Cooking salt
- 1/2 teaspoon
- Whole peppercorns
- 6
- Garlic cloves
- 2
- Bay leaves
- 2 teaspoon
- Lemon juice or white vinegar
- 1/2 - 1 litre
- Olive oil, to cover jarred artichoke hearts
METHOD
An easy 2 step preserving technique that covers the cooked artichoke hearts completely in olive oil. This excludes bacteria and air and as the preserve matures there will be a delicious exchange of flavours between the oil and artichoke. When the hearts have being used, the oil can be utilised in variety of dishes and in salad dressings. Preparing the acidulated water, vinegar solution and artichokes hearts first creates an easy and organised work flow to successfully preserve the hearts.
The Italians prepare a number of cooked vegetables, sometimes mixed together, in oil that's used as part of an anti-pasti. This is the traditional first course of a formal Italian meal. They refer to preserving in oil as sott'olio which literally means under oil.
Prepare the acidulated water, vinegar solution and artichoke hearts. As each heart is prepared, drop immediately into the acidulated water.
When all the hearts have been prepared, bring the vinegar solution to the boil. Remove the hearts from the acidulated water and place them into the hot vinegar solution. Turn heat down and simmer for 2 -5 minutes until the hearts are just cooked.
To test if cooked. A small vegetable knife should easily penetrate the thickest part of the artichoke. Depending upon the size, some artichokes will cook more quickly. Test each heart and remove individually when cooked. When cooked remove the hearts, drain and allow to cool.
Place cooled prepared hearts into a sealable sterilised dry jar.
Cover with good olive oil and leave for approximately 2 months before eating. Store in a cool, low light area or pantry.
NOTES
- Some are daunted by the preparation process to unearth the artichoke heart and removing the hairy choke that surrounds it. The technique is simple and worth persisting until you feel comfortable with it. Once achieved the culinary world of artichokes will await you.
- For additional flavour add a few peppercorns, cloves, bay leaves, oregano, red chilli cut into small pieces or cooked garlic in the jar with the artichokes and oil. If you add chilli seeds, it will be hotter. Do not store with uncooked garlic in the oil as this can cause botulism.
- Once globe artichokes are cut, they begin to discolour immediately. So it is important to work quickly and drop into acidulated water, once the hearts have been prepared. Some Italian recipes use a handful or plain flour in water as an alternative to the acidulated water, to prevent discolouration.
- These preserved artichokes will last for up to 2 years if unopened. After opening, refrigerate and use within 6 months.
- If artichokes are left to flower the choke develops into a magnificent flower head full in iridescent purple filaments. While it's no longer edible it is a magnificent cut flower.
