Recipe: artichokes in oil
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Loading...Put the lemon juice, olive oil, vinegar, salt, peppercorns, oregano and mint into a large food bag. Seal the bag and shake for 1 minute to mix everything together well.
Open the bag and add the artichoke hearts, then seal again and shake for a further 1–2 minutes, until the artichokes are evenly coated in oil.
Spoon the artichoke hearts into sterilized jars (see below) and pour over the oil and vinegar mixture. Leave the artichokes to marinate for at least 2 hours before serving or store in a cool, dark place for up to 5 days. You can eat them all at once; or, put them in jars for later.
Steralising jars
Preheat the oven to 120°C (250°F), Gas Mark 1/2. Wash the jars and their lids in hot, soapy water, rinse thoroughly and place in the oven for 10 minutes to dry completely.
This carciofini sott’olio, or artichokes in oil recipe comes from Eleonora Galasso. The Khoollect team was lucky enough to have this recipe cooked for them by Eleonora herself. You can see how that went, here. This is what the Italian food interpreter said about this recipe:
‘I love the versatility of artichokes. Plenty of otherwise boring dishes acquire that much–needed extra depth of flavour thanks to their addition. There are hundreds of time-consuming ways to prepare these irresistible artichoke hearts, but why should it take a lifetime to make them when it only takes a couple of minutes to eat them? This recipe is a quick and easy compromise – another way of having your artichoke and eating it, too.’
Hint: leave extra time to marinate your artichokes (at least two hours).
Artichokes in oil
Put the lemon juice, olive oil, vinegar, salt, peppercorns, oregano and mint into a large food bag. Seal the bag and shake for 1 minute to mix everything together well.
Open the bag and add the artichoke hearts, then seal again and shake for a further 1–2 minutes, until the artichokes are evenly coated in oil.
Spoon the artichoke hearts into sterilized jars (see below) and pour over the oil and vinegar mixture. Leave the artichokes to marinate for at least 2 hours before serving or store in a cool, dark place for up to 5 days. You can eat them all at once; or, put them in jars for later.
Steralising jars
Preheat the oven to 120°C (250°F), Gas Mark 1/2. Wash the jars and their lids in hot, soapy water, rinse thoroughly and place in the oven for 10 minutes to dry completely.
This carciofini sott’olio, or artichokes in oil recipe comes from Eleonora Galasso. The Khoollect team was lucky enough to have this recipe cooked for them by Eleonora herself. You can see how that went, here. This is what the Italian food interpreter said about this recipe:
‘I love the versatility of artichokes. Plenty of otherwise boring dishes acquire that much–needed extra depth of flavour thanks to their addition. There are hundreds of time-consuming ways to prepare these irresistible artichoke hearts, but why should it take a lifetime to make them when it only takes a couple of minutes to eat them? This recipe is a quick and easy compromise – another way of having your artichoke and eating it, too.’
Hint: leave extra time to marinate your artichokes (at least two hours).
Artichokes in oil
Put the lemon juice, olive oil, vinegar, salt, peppercorns, oregano and mint into a large food bag. Seal the bag and shake for 1 minute to mix everything together well.
Open the bag and add the artichoke hearts, then seal again and shake for a further 1–2 minutes, until the artichokes are evenly coated in oil.
Spoon the artichoke hearts into sterilized jars (see below) and pour over the oil and vinegar mixture. Leave the artichokes to marinate for at least 2 hours before serving or store in a cool, dark place for up to 5 days. You can eat them all at once; or, put them in jars for later.
Steralising jars
Preheat the oven to 120°C (250°F), Gas Mark 1/2. Wash the jars and their lids in hot, soapy water, rinse thoroughly and place in the oven for 10 minutes to dry completely.
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Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....
READ MORE BY Sonya GellertYou decide
Loading ...Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....
READ MORE BY Sonya GellertYou decide
Loading ...Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....
READ MORE BY Sonya GellertYou decide
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