If you are a lover of Italian cuisine and home-made preserves, artichokes in oil are a real delicacy that cannot be missing from your pantry. This comprehensive guide will take you step-by-step through the preparation of one of the most popular treasures of the Italian culinary tradition. Perfect for enriching hors d’oeuvres, salads or simply enjoyed with a good crusty bread, artichokes in oil offer versatility and flavour in every bite.
Did you know? Artichokes in oil were considered a luxury in peasant families in Southern Italy. They were prepared on special occasions, using the bestextra virgin olive oil and jealously guarded in the pantry like little treasures.
Artichokes, with their delicate taste and fleshy texture, lend themselves perfectly to preservation in oil, keeping their unique flavour intact. But it is not just a question of taste: preparing artichokes in oil also means embracing the ancient art of preserving, which allows you to enjoy the fruits of the season all year round. By following this guide, you will discover not only how to prepare them as simply as possible, but also how to achieve a result that will amaze you and your guests.
Curiosity: In Apulia, each family had ‘its own’ recipe: some added mint, some bay leaves, some a pinch of chilli pepper or a clove of crushed garlic. Small variations that told the story of a house, a grandmother, a territory.
Ingredients needed and preparation
To make delicious artichokes in oil, it is essential to start with the right ingredients. You will need fresh artichokes, preferably artichoke hearts, which are more tender and tasty. In addition to the artichokes, get some high-quality extra virgin olive oil, white vinegar for blanching, lemons to prevent oxidation, garlic for an aromatic touch and some spices such as black peppercorns and bay leaves to enrich the flavour.
Start by carefully cleaning the artichokes: remove the tougher outer leaves and cut off the tops of the tips. Soak the artichoke hearts in a bowl of cold water and lemon juice to keep them white and crisp. Then proceed to blanch the artichokes in a solution of water and vinegar for about 5-7 minutes; this step is essential to ensure that your artichokes will keep properly in oil.
Once drained and dried well on a clean cloth, place the artichokes in the sterilised jars together with the garlic cloves and chosen spices. Cover everything with extra virgin olive oil until the artichokes are completely submerged. Make sure that there are no air bubbles inside the jar; you can do this with the help of a spatula or a thin spoon. Seal the jars tightly and let them sit in a cool, dark place for at least two weeks before enjoying them.
Not just the hearts: In many areas of Apulia, such as Terlizzi, the artichoke stems are also used in the kitchen. One of the most popular recipes is precisely the omelette with artichoke stems and eggs, a simple but extraordinarily tasty dish. The stems, once peeled and softened in a frying pan, are combined with beaten eggs, grated cheese and seasonings, for a soft and fragrant omelette, a symbol of a cuisine that wastes nothing.
Tips for optimal storage
To ensure that your artichokes in oil retain all their flavour and freshness, it is essential to follow a few simple but crucial tips for optimal storage. First, make sure to thoroughly sterilise the glass jars before use; this step prevents the formation of harmful bacteria and extends the shelf life of your artichokes in oil. Once the artichokes have been prepared and placed in the jars, it is essential that they are completely covered by the olive oil, thus avoiding contact with air that could compromise their quality.
Keep the jars in a cool, dark place, such as a pantry or cellar, to preserve the flavours and organoleptic properties of the artichokes in oil. Remember to check the oil level periodically and top it up if you notice it has dropped. Once you have opened a jar, you should place it in the refrigerator and consume the artichokes within a few weeks, taking care to always use clean cutlery to take them out.
A little trick: To check whether your artichokes in oil are well preserved, observe the colour of the oil: it should remain clear. If it becomes cloudy or if the artichokes change smell, it is better not to consume them.
Conclusion
By following these tips, you will be able to fully enjoy the authentic flavour of home-made artichoke hearts in oil and make the most of your favourite recipes. Not only will you have the satisfaction of having made an artisanal product with your own hands, but you can also surprise your friends and family with an irresistible-tasting appetiser.
Artichokes in oil are not just a preserve: they are a gesture of love, a memory that is handed down, a piece of Apulia that is preserved in a jar.
But if you don’t have time to prepare them at home, or if you want to savour the goodness of an artisanal recipe made with care and selected ingredients, come and discover them on our online shop: on Agropuglia.it you will find our artichokes in oil, ready to be enjoyed and shipped directly to your home.
Bon Appetite!
