Prep Time: 20′ Cooking Time 5′ Serves 6-8
Ingredients
- 12 tender artichoke hearts, cleaned
- 1 cup olive oil
- 1/2 cup white vinegar
- 1/2 cup lemon juice (about 3 lemons)
- 5-6 peppercorns
- Salt
Instructions
- Fill a large bowl with cold water and pour the lemon juice in it.
- Cut the artichoke hearts in half or into quarters and place them in the bowl. Artichokes oxidize almost immediately and can stain your hands, so use gloves when cleaning them.
- In a deep, narrow saucepan, combine the olive oil, vinegar, lemon juice, and bring to a simmer. Reduce the heat to low, just enough to keep the liquid simmering gently.
- Drain the artichokes from the lemon-water and add them to the pan. Let them simmer for 2-3 minutes, depending on their size.
- Remove from the heat. Be careful not to boil them too much and make them mushy; hence, the need for low heat.
- Use a large sterilized jar.
- Place the artichokes in the jar, add a little salt, peppercorns, and optionally add lemon slices.
- If desired, add herbs such as dill, marjoram, or fresh thyme.
- Pour the simmering liquid over the artichokes and cover them completely.
- The artichokes should be submerged below the liquid level. If necessary, add a little extra oil to fill the jar.
- Seal the jar and turn it upside down on the kitchen counter until completely cooled.
- They can be kept for several months in a cool place. After opening the jar, store them in the refrigerator.
Enjoy!
Source: Argiro Barbarigou
