Ingredients

The following ingredients have 1 Servings
  • 6 artichoke (prepared as described above)
  • 125 ml white wine vinegar
  • about 250 ml EV olive oil
  • 1½ tsp salt
  • ½ tsp red chilli flakes
  • ¼ tsp dried rosemary

Instruction

  • Fill a saucepan with water and 1 tsp of salt and bring to boil.
  • Drop in the artichokes, bring back to boil, then lower the heat right down and simmer for 15 minutes, until the artichokes are just cooked. Drain and set aside.
  • Heat a large frying pan on high heat with 2 tablespoons of the olive oil.
  • When the oil is very hot and almost smoking, drop the artichokes in and sauté them for about 2 - 3 minutes on high heat, tossing frequently, until they are lightly charred at the edges.
  • Take off the heat but leave the artichokes in the pan.
  • In the meantime, heat the olive oil and vinegar separately in 2 saucepans until just simmering, and turn the heat off.
  • Get your sterilised jar and place the remaining salt, chilli flakes and rosemary in it.
  • Follow this with the artichokes, packing them in.
  • Top with the hot vinegar.
  • Finally, pour the hot olive oil in, making sure that the artichokes are fully covered.
  • Cover, give it a shake to mix it all up, then leave to cool to room temperature.
  • Store in the fridge for at least 24 hours to allow the artichokes to absorb the flavours.