Globe Artichokes

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Globe Artichokes

Postby Westi » Sun Jun 24, 2018 5:50 pm

I would really like to preserve some of the baby artichokes in olive oil. Anyone done this that could talk me through the process? I like the charred ones, so maybe they aren't boiled, or boiled first then quickly charred, but the oil is always clean.

I picked some baby ones about tennis ball size but they still had the choke forming, they also had spikes on their scales, so obviously need to be even smaller. It's just something I like to try as they are a bit expensive to buy, but saying that a bottle lasts a long time. I've also been given a bottle of green 1st pressing olive oil straight from the farm, which will last forever as well but would like to do something interesting other than just dipping bread in it.
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