These are some tips to avoid most common mistakes and useful to judge a good preserve:
- Olive Oil: is an excellent preservative but air bubbles shall not be present as they enable growth of harmful bacteria
- Vinegar shall always be added to oil to inhibit anaerobic bacteria (that is, that do not require oxygen for growth)
- Salt is a good preservative both in brine or dry.
Artichokes in oil recipe
Thoroughly clean the artichokes by removing the outer leaves and the stems, then divide the tender core into 4 parts
Prepare a solution made from one part water, one of vinegar and a teaspoon of salt.
Boil the solution and, then, soak your artichokes for 3 minutes, then proceeding to drain accurately, using a slotted spoon.
Let artichokes dry for at least two hours, placing them on a clean and sterilized cloth.
Take a jar with wide opening, where you will put the artichokes in ordered, add between the various layers parsley, chopped and cleaned garlic, simultaneously and slowly pour the oil removing all air bubbles.
CAUTION: you must have previously sterilized (boiling them with water and vinegar) also parsley and garlic as they can otherwise contaminate everything
Cover tightly with oil even the last row of artichokes and allow at least a month before eating. (For more information see http://www.laterradipuglia.it/ricette-pugliesi/marmellate-e-conserve)
There is also another way to preserve Artichokes namely the "artichokes alla Brace" always obviously in the jar. To find out how to do it, we can show our course of Antica Enotria Preserves, in Cerignola, where Di Tuccio family welcomes you with a complete course about crops and crops preservation, all of course from Organic Farming.
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.: anticaenotria.it Tel: +39 0885 418462
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