Canned artichoke recipe - Italian Canned Artichoke Recipe - Carciofi Sott'Olio

Italian Canned Artichoke Recipe Cooking method

Ingredients:
• About 2 dozen medium sized, very firm artichokes
• 4 to 5 lemons
• A handful of peppercorns
• Several bay leaves
• 1 quart of white wine vinegar, and another quart of dry white wine (2 liters of liquid in all)
• Olive oil

Preparation of Italian Canned Artichoke Recipe:

Squeeze the lemons, collecting the juice in a bowl. Clean the artichokes, removing the tough outer leaves and trimming the tips. Cut them into wedges (if they're firm there shouldn't be any fuzz in the chokes; should you find some remove it), and put the wedges in the lemon juice to keep them from discoloring.

Bring the wine and vinegar to a boil with the bay leaves and peppercorns and add the artichoke wedges; cook them until they are done but don't overcook them lest they become soft and mushy. Set the artichoke slices to drain on a clean dry cloth (you may need more than one), pressing them gently with a second cloth to extract the moisture. Transfer the artichokes to sterile glass jars and add olive oil to cover. Put the jars uncovered in a cool dark place for a couple of days, keeping an eye on them and adding more oil if necessary, then cover them and let them sit for at least 40 days before using them.

Yield: several jars of Italian Canned Artichokes.

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