In short. Artichoke hearts blanched three minutes in water and white wine vinegar, dried for two hours on a clean cloth, then packed in oil with garlic and parsley.
The drying is the step that decides whether they keep. Water left on the artichokes is what spoils a jar.
Ingredients
- artichokes
- white wine vinegar
- garlic and parsley
- extra virgin olive oil
- salt
Method
1. Cleaning. Take off the outer leaves and the stalk, keep only the inner part, and cut it into four.
2. Blanching. Make a solution of water, white wine vinegar and a teaspoon of salt. Bring it to the boil and plunge the artichokes in for three minutes.
3. Drying. Drain them well with a slotted spoon and leave them to dry for two hours on a clean, sterile tea towel.
4. Potting. Pack them neatly into jars with the garlic and parsley, and cover completely with extra virgin olive oil.
Covered means covered. Anything sticking above the oil is exposed to air. Press the artichokes down and top up the oil after a day, once they have settled.
More on the preserves page.
