Canned artichokes in oil recipe (Carciofini sottolio)
Our original home cooking
Artichokes in oil are one of the most traditional homemade preserves in Italy. I learned to do it during my long stay in Umbria. In Italy between late April and early May, the market offers the latest "cacchietti" that is the last to be picked artichokes still small because not destined to grow well. They are the best artichokes to keep in oil. In the absence of baby artichokes you can use medium size artichokes to slice. The doses refer to this size because it is not always easy to find baby artichokes.
time: 2 hours
- 8 250ml jars
- 5 to 6 kilos (11 to 13 1/4 pounds) raw artichokes, to be cleaned
- 2 lemon juice
- 1.5 liters (3.2 pints) white wine vinegar
- 1 dried bay leaf
- 1 liter (2.1 pints) extra virgin olive oil
- Dried parsley
- Dried chives
- preparation: 60 minutes
plus resting time
cooking: 60 minutes
total: 2 hours
- How many calories in a serving?
Total fat: (g)
Total carbohydrate: (g)
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How to do canned artichokes in oil
Preparation and cooking
- - The day before.
Prepare a couple of big bowls and fill them up to half with water. Distribute lemon juice. If lemons are big, you only need 2 otherwise you need 3.
The more acidulated the water is, the more effective it is in avoiding artichoke blackening. Unfortunately, this is a disagreeable characteristic of these vegetables.
- - Clean each artichoke. After eliminating any tough outer leaves and internal beards, divide each artichoke into 4 to 8 slices, depending on size; plunge them immediately into acidulated water.
If you have bought baby artichokes, remove only tough outer leaves and let them whole.
- - When you are about to complete artichoke cleaning, place vinegar, an equal amount of water, bay leaf and a handful of salt in a large pot. Bring to a boil.
- - When your vinegar and water solution begins boiling, pour in all drained artichoke slices.
Wait for the solution to boil again and count five minutes.
- - At this point, drain artichokes and distribute them on clean and dry clothes.
Cover and let them dry overnight. Remember to turn them over and cover again, the morning after.
- - Meanwhile ...
... wash all jars carefully and let them dry upside down so they do not get dusty. I make them boil for a few minutes too.
- - The day after in the afternoon.
Distribute 1/2 teaspoon chives and parsley per every jar and arrange artichoke slices using every available space and pressing them gently. Fill each jar up to its neck.
- - Now, slowly pour in olive oil so that it can not form large air bubbles. Stop at more than an inch from its edge.
Using a spoon clean, gently push down on artichoke slices to facilitate the release of any air bubbles.
Replenish olive oil, if you check that its level has dropped.
Close your jars with new lids, without forcing.
- - At this point I proceed with pasteurization by boiling. I close my jars with lids that guarantee the vacuum. I do not know what are the products that are outside Italy for the vacuum preservation of homemade preserves. It is necessary that you follow all the rules and warnings of the manufacturers because the botulinum toxin may be an unwanted guest of homemade preserves.
- - Generally, I prepare very high pans. I place in my jars, well isolated with towels and fill up with water so that all jars are well covered (water should cover them by several centimeters). Then I bring to a boil; when the water begins boiling, count 30 minutes.
I keep some boiling water during the entire period of sterilization. In fact, if water evaporates too much during sterilization and jars are likely to be uncovered, I add it. Water in the pans must never stop boiling and jars must not be uncovered in no case and for no reason.
- - After this time, I turn off the stove and wait for the water to cool before removing my jars from the pans.
- - At this point I make sure the vacuum has been created. Generally, lids seal with a "pop" sound while cooling. I often happen not to be careful to "pop" sound and so I have another method to check vacuum: I press gently the middle of the lid with a finger. If the lid springs up when I raise myfinger, the lid is unsealed. Very easy method! ;))
- - But I repeat, this is this is the most followed method in Italy. Wherever you are, you have to adapt my recipe to the rules of the producers of jars for preserves in your country.
- - Pat dry all jars, put a label on the lid with the date and arrange them in a cupboard away from direct sunlight. Artichokes can be eaten after two months, but should not be stored for more than a year.
Just before serving
- - When you open the jar, inspect food surface very well. If you see only unusual colors and smells, any signs of fermentation (bubbles), mold ... it's better you throw away everything.
As you well know, homemade preserves can be more easily subject to contamination of various types. For this I was always very careful and meticulous in their execution.
- - Usually, I prepare 8 250ml jars with these doses.
- - Doses are very approximate. Everything can change in relation to the size of artichokes and their state of preservation. In fact, the difference in their cleaning has a big influence. In any case, what is important is to adhere strictly to the proportion of vinegar and salt in order to avoid any problem of infection by Clostridium botulinum and other microorganisms.
- - Serve artichokes in oil to accompany assorted salami and cheese in a typical Italian antipasto.
- - Use artichokes in oil as ingredient for pasta or rice salads in summer for your special event menus.
- - Use artichokes in oil as side dish to accompant steamed fish!
- - Do not eat too many vegetables in oil. If they are produced from the food industry may contain preservatives and coloring agents. If made at home they are too rich in salt.
Besides think of the amount of olive oil ;))