Artichokes with vinegar

20 small wild or tame artichokes
2 cups of olive oil
1 cup of white vinegar
Juice made of 2-3 lemons
3 tablespoons of salt

  1. Clean the artichokes one by one from the outer leaves and sprinkle them with some lemon juice to prevent them from browning.

  2. Place them in a casserole and add the oil and the vinegar.

  3. Boil them for 3 minutes if they are small and for 4 minutes if they are big.

  4. Once they cool off, place the artichokes with their broth in jars.

  5. They can be preserved for one year.

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