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Two glass jars of carciofini sott'olio with garlic and bay leaves in olive oil on a marble surface

Carciofini Sott'Olio (Baby Artichokes Preserved in Olive Oil)

Baby artichokes blanched in white wine vinegar, dried overnight, and layered in olive oil with garlic, chili, and herbs. A classic Italian conserva ready to eat after 3 days.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 9 hours
Servings: 6 servings
Calories: 185
Ingredients Method Notes

Ingredients
  

For the artichokes
  • 1 kg baby artichokes trimmed to pale inner leaves, stems cut to 2 cm
  • 2 lemon 1 halved for rubbing, 1 squeezed into the holding water
  • 1 liter water for the blanching liquid
  • 500 ml white wine vinegar 6% acidity
  • 1 tbsp fine sea salt added to the blanching liquid
For packing the jars
  • 500 ml extra-virgin olive oil mild variety, enough to fully submerge
  • 6 garlic cloves peeled and lightly crushed
  • 1 tsp black peppercorns whole
  • 1 tsp dried chili flakes or 2 small whole dried chilies
  • 1 tsp dried oregano
  • 4 bay leaves dried

Method
 

Trim the artichokes
  1. Fill a large bowl with cold water and squeeze in the juice of 1 lemon. Drop in the lemon halves too.
  2. Working one artichoke at a time, snap off the dark outer leaves until you reach the pale yellow-green inner leaves. Cut the top third of the artichoke off with a sharp knife and trim the stem to about 2 cm, peeling the outer layer of the stem with a paring knife.
  3. Rub the cut surfaces immediately with the halved lemon, then drop the trimmed artichoke into the lemon water. Repeat for all artichokes.
Blanch in vinegar water
  1. Combine the water, white wine vinegar, and sea salt in a large saucepan and bring to a boil over high heat.
  2. Drain the artichokes from the lemon water and add them to the boiling vinegar liquid. Return to a boil, then reduce to a steady simmer.
  3. Cook for 8 to 10 minutes, until the base of the largest artichoke yields to a paring knife with light resistance. They should feel just tender, not soft or falling apart.
  4. Drain into a colander and shake off excess liquid.
Dry thoroughly
  1. Spread the drained artichokes in a single layer on a clean kitchen towel or wire rack. Pat the tops dry with another towel.
  2. Leave uncovered at room temperature for at least 8 hours, or overnight. The surface must be completely dry before packing. Any moisture left will cloud the oil and reduce shelf life.
Pack the jars
  1. Sterilize your glass jars by boiling them in water for 10 minutes or running them through a hot dishwasher cycle. Let them air-dry completely.
  2. Place a bay leaf, 1 crushed garlic clove, a few peppercorns, a pinch of chili flakes, and a pinch of oregano at the bottom of each jar.
  3. Add a tight layer of artichokes, pressing them down gently. Add another layer of garlic, herbs, and spices. Continue layering until the jar is filled to about 1.5 cm from the top.
  4. Pour olive oil over slowly, pressing the artichokes down as you go to release any air pockets. Tap the jar firmly on the counter several times and run a chopstick around the inner edge to free any remaining bubbles.
  5. Top up with oil so every artichoke is fully submerged with at least 0.5 cm of oil above the top layer. Seal the lids tightly.
Rest before eating
  1. Store the sealed jars in a cool, dark place for at least 3 days before opening. This allows the oil to absorb the garlic and herb flavors and the artichokes to settle into the oil properly.

Notes

If you see white cloudiness in the oil after a few days, check that the artichokes are fully submerged and the jar was completely dry before filling. A slight milky haze from the vinegar residue is normal in the first day or two and clears as the oil settles.