Italian Food Recipes

Artichokes are vegetables typical of Mediterranean in particular they are typical of Sicily and Sardinia. They are different types of Artichokes; the most famous are the Spiny of Sardinia “Spinoso sardo”, The Catanese, The Green of Palermo, and The Mammola Green. With artichokes you can prepare many delicious dishes. Here I show the way to prepare excellent pickle artichokes that you can serve with cheese but also with meat.
For the preparation of pickle artichokes you need small, spiny and soft artichokes that are typical of the spring period, in particular in may, because they are the first fruits that the plant produces. Then you need good extra virgin olive oil, vinegar of white wine, lemon, some bay leafs, salt and black peppercorn.
In addition are necessary pots with hermetic clamp ideal for a better preservation of the pickle artichokes.
BUON APPETTITO!


INGREDIENTS:
5 Kg of small artichokes
2,5 L of Extra virgin olive oil
400 ml of Vinegar of white wine
3 L of Water
Salt
Black pepper
3 Bay leafs
5 Pots

PREPARTION TIME: 1 hour

COOKIN TIME: 30 minutes

WINE: Zagarolo Doc (White Wine)

PREPARATION



Peel the artichokes cutting the sticks and external leafs. Then place the heart of artichokes in a bowl with water and lemon in order to not become them dark.


When all the artichokes are ready put them in a large casserole with water, vinegar, salt, the bay leafs and black pepper. Let them boil for about 15 minutes or until they are cooked, check the cooking with a fork.

Drain the artichokes and place them over a tea towel and let them cool.


In the meantime boil the pots in order to sterilize them.


Put in layer the artichokes in the pots then turn over them in order to eventually remove water.


Cover them completely with the extra virgin olive oil pouring it slowly in order to not make air bubble. Close the pots and let them flavour for 15 days. Then they are ready to eat.
This is the result:

BUON APPETITO!