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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
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.
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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