Globe Artichokes In Oil

1 Half fill a very large bowl with cold water and add the lemon juice to
acidulate.

2 Prepare the artichokes, stripping them down to the heart and slicing off the
leaves about three-quarters of the way down to the base. Cut lengthwise into
quarters.

3 As each artichoke is prepared, drop it into the bowl of acidulated water to
prevent discoloration.

4 Bring the aromatic cooking liquid or court-bouillon slowly to the boil over a
low heat and when it boils, drain the artichokes and boil gently in it until
they are tender but still fairly crisp (about 12-15 minutes).

5 Drain the artichokes upside down, then pack in layers into large, sterilized
glass preserving jars; pour in sufficient olive oil to completely cover the top
layer, tapping the jar on the work surface to release any trapped air bubbles.

6 Seal tightly. Store in a cupboard at cool room temperature and wait at least 2
weeks before sampling. This method works well for other green vegetables.

7 Serve as an accompaniment to cold meats.

Globe Artichokes In Oil

Course:

🧂 Ingredients

Instructions

Globe Artichokes In Oil

Course:

🧂 Ingredients

Instructions

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