Preserved artichokes with garlic and mint
Artichokes – or carciofi – are as common a sight in the fields that surround us as they are on the Puglia Kitchen table in their various forms: preserved, stuffed or braised. Stacks of spiky artichokes appearing in the daily market stalls are another sure sign of seasonality, telling us that spring is in full swing.
The artichoke is a type of thistle and, like capers, it’s the buds that are harvested before they bloom into flowers. Italy is the world’s largest producer of artichokes, cultivated since the days of ancient Rome. Romans considered the artichoke a powerful aphrodisiac, such that women were forbidden from eating the vegetable until the 16th century.
Preparing an artichoke does require a little patience, but the end result is worth it.
Artichokes pair well with fresh cheeses. We often braise artichokes with ricotta and pine nuts served over bruschetta, finished with a delicious glug of our own extra virgin olive oil.
But one of the finest combinations – as traditional as it is tasty – is artichoke and garlic. Braised or stuffed, with breadcrumbs, parsley and garlic (sometimes with ground beef or anchovies), seasoned with salt and pepper.
With a glut of seasonal harvest comes the chance to preserve our artichokes to enjoy all year round.
Carciofi sott’olio with garlic and mint are served up on the Puglia Kitchen table as an antipasto, at home and in restaurants.
We use fresh mint leaves from our garden, but dried mint works well too—just use a little more. As tempting as it is to tuck in immediately, let the artichokes rest for a few days for better flavour.
For this you will need:
- 10 artichokes
- white wine vinegar (between 1/2 to 1 litre, to cover in pan)
- 3-4 garlic cloves, peeled and sliced
- 1 large sprig of fresh mint (or dried mint as an alternative)
- extra virgin olive oil
- 1 lemon
Preserved artichokes | preparation:
- Clean the Artichokes:
The most challenging and least rewarding part of any dish with artichoke is preparing them. Start by removing the tough outer leaves and stems from the artichokes. Cut them in half and remove the fuzzy center with a knife. Slice the artichokes and immediately place them in a bowl of water with lemon slices to prevent browning. - Cook in Vinegar:
Once cleaned, drain the artichokes and place them in a pot. Cover them completely with white wine vinegar and bring to a boil. From the moment it starts boiling, cook the artichokes for about 5 minutes. They should be blanched but still firm and crunchy, ensuring they don’t turn mushy over time. - Drain and Cool:
Let the artichokes cool in a colander to remove excess vinegar. - Season:
Once cooled, transfer the artichokes to a bowl. Season with garlic slices, plenty of fresh or dried mint, and a drizzle of olive oil. The olive oil helps the seasoning adhere to the artichokes. Adjust the amount of garlic and mint to your taste—we use more for a bolder flavour, but you can use less if you prefer a milder taste. - Jar the Artichokes:
Sterilise glass jars by washing them in the dishwasher. Remove the rubber seals and lids, which can be placed on the top rack, and run on a hot wash. Only use hot water, do not put any cleaning solutions in your dishwasher. Leave them in the closed dishwasher until you are ready to use them. Then pack the seasoned artichokes tightly into the jars, using a fork to remove air pockets. Add a few more garlic slices in between layers for extra flavour. - Top with Olive Oil:
Fill the jars with extra virgin olive oil, ensuring the artichokes are completely submerged for preservation. Let the jars sit for a few hours, then top up with more oil if needed. - Store and Enjoy:
These preserved artichokes can be kept in a cool, dry pantry for a few months.
