As part of our commitment to helping curious humans enhance their lives, we’re sharing a series of wholesome, healthy recipes from Australia’s most inspiring chefs, cooks and food writers. This recipe comes from Preserving The Italian Way by Pierto Demaio: essential reading for anyone interested in reducing food waste through the (delicious) art of preservation.
Loved in the nutrition world for their myriad health benefits (said to improve everything from blood pressure to digestive health), pickled artichokes are a welcome addition to an antipasto board or long table lunch, so we thought we’d share the recipe here – direct from the expert in the field (Melbourne based GP and preserving pioneer Pietro Demaio).
2 kg small globe artichokes, trimmed as described above
1 handful of plain flour
500 ml white wine vinegar
5 dried bay leaves
1–2 garlic cloves, peeled and left whole, plus 6 garlic cloves, sliced
1 tablespoon table salt
dried mint, oregano and chilli flakes, to taste (optional)
extra-virgin olive oil, to cover
Once you’ve trimmed the artichokes, immediately place them in a bowl of cold water with the flour (this prevents them
In a saucepan, bring the white wine vinegar, 1 litre of water, 1–2 bay leaves, the whole garlic cloves and salt to the boil. Once boiling, drop in the artichokes.
When the mixture returns to the boil, cook the artichokes for 2–5 minutes or until tender.
Drain the artichokes and allow to cool overnight (just leave them in the colander).
The next morning, place the artichokes in clean jars (see steps 1–2, page 21) and divide the sliced garlic and remaining bay leaves
among them. You could also add dried mint, oregano or chilli flakes, if desired.
Completely cover with oil, then seal.
Store in a cool, dark place for at least 2 months before eating. The artichokes will keep for up to 1 year unopened. Once opened, store in the fridge, where they will keep for up to 1 month.
For more food preserving recipes, tips and tricks, buy the latest edition of Preserving The Italian Way.
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