Artichokes in extra virgin tuscan olive oil
The recipe of our artichokes in extra virgin olive oil Toscano:
Ingredients:
Artichokes
Lemon
White wine
White wine vinegar
Salt
Pepe
Laurel
Garlic
Chili
Procedures:
Clean the artichokes (excellent ones from Val di Cornia!!!) by removing the outer leaves, pass them immediately in water acidulated with lemon, Then dip them for 5 minutes in a pot in which you have put to boil a mixture consisting of one liter of white wine and one liter of white wine vinegar, three tablespoons of salt and pepper in grains q.b.
Drain and dry the artichokes in a clean dish towel.
Put a bay leaf in a sterilized glass jar, add some pepper grains and some red chilli. Insert the artichokes and fill the jars adding your favorite flavors, pepper in grains, pieces of chili and/ or garlic pieces. Pour enough tuscan extra virgin olive oil to fill the jars and set aside for about ten minutes. Then, top up the jars with other extra virgin oil so that the artichokes remain covered. Close the jars with caps and leave to flavor for 2 weeks.