Fresh artichokes (i carciofi) are abundant in Italy this time of year.  Various sizes of those gorgeous green and purple prickly-leaved gems are available in markets all over town.   And as with any other local produce, if it is available, it will be cooked by the crate and either enjoyed right away, or preserved for future use.

One such way to preserve the fresh produce of the season is ‘under oil’, or as they say in Italian, ‘sott’olio.’  I have seen this preservation method used on thinly sliced eggplant and even mushrooms when they are the fresh pick of the day.  Vegetables of the season preserved in oil are a wonderful first course when served with warm slices of homemade baguette, and a perfect accompaniment to cheese and meats on an antipasti platter.  (They also look quite wonderful jarred and sitting on your kitchen counter just waiting to be eaten!)

 

Simply clean and prepare the fresh artichokes by removing the first few layers of tough leaves, then cut the top third off of the artichoke, remove the stem, cut the artichoke in half to remove the fibrous choke, and then cut the remaining artichoke into the desired size.  Place the prepared artichokes in a large bowl of acidulated water with lemon and when you are ready to cook them, cover them with white wine and a touch of white wine vinegar in a large pot (along with a few whole cloves of garlic and some red chili peppers for some heat), bring to a boil, and cook for approximately 15 minutes over a high heat until the artichokes are tender.  Drain the artichokes and place them, along with some chopped parsley, in a large jar.  Cover the artichokes with extra virgin olive oil and allow to rest for at least 1 hour before serving. These jarred gems can be kept in a cook, dry place for up to 6-months at a time.

Tagged: artichokes, culinary school, externship, extra virgin olive oil, garlic, Italy, jar, Mami Camilla cooking school, preserved vegetables, Sorrento