Preserved Artichokes in Olive Oil

Aaron McLean

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Preserved Artichokes in Olive Oil




 

fresh artichokes


olive oil to cover


1 tsp salt per potful


sliced lemons, cloves of garlic and fresh herbs (optional)



© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/preserved-artichokes-in-olive-oil/155

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Prep time:: 20 mins
Cook time:: 25-30 mins

fresh artichokes
olive oil to cover
1 tsp salt per potful
sliced lemons, cloves of garlic and fresh herbs (optional)

Leave tiny artichokes intact. For larger artichokes, halve them lengthways, remove hairy chokes with a spoon and trim off tough outer leaves.

Place artichokes in a pot so they fit snugly in a single layer. Add enough olive oil to cover and teaspoon salt. Cover and cook over lowest heat for 25-30 minutes. The oil should never get so hot it sizzles. Allow artichokes to cool in oil then pack into clean jars and cover with oil. They will keep for months in the fridge.

Cook's note:

To vary the flavour, add a couple of cloves of garlic, a handful of herbs or some slices of lemon to the artichokes as they cook.

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4 comments

I put these in the fridge for a week. i only added a sliced lemon while cooking - I drained them of most of the oil and then blitzed them to make a dip . Sooooo creamy . No need to add any other seasoning . Total winner and I have planted some more !

bustedblonde November 15, 2016

Serve it as part of a meze or tapas platter, in salads or pastas or squashed onto bread. Delicious!

Annabel Langbein July 30, 2014

so,it goes with...any ideas.

петяспасова November 20, 2013

For the first time I have artichokes growing in my garden (Mt Eden)..this is one recipe I'm going to try..this looks delicious

Mary January 25, 2012