Artichokes in oil.
Posted: Mon Jun 18, 2007 2:29 pm
Artichokes Preserved in Oil
An original recipe from Alain Llorca,
Le Moulin de Mougins, France
Preparation time: Under 30 minutes
Cooking time: 12 minutes
Cost: Very reasonable
Difficulty: Very easy
Ingredients for a one litre jar
1 kg (2.2 lb.) poivrade artichokes
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500 ml (2 cups) extra virgin olive oil
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150 ml (generous half cup) dry white wine
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100 ml (6 tbsp.) white vinegar
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10 g (2 tsp.) fine salt
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5 g (1/6 oz.) coriander
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Juice of half a lemon
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1 fresh bay leaf
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1 clove of garlic
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1 Espelette chili
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1 tsp. sugar
Preparation
Turn the artichokes using a small paring knife.
In a stainless-steel saucepan, bring the vinegar, salt, coriander, bay leaf, Espelette chili, crushed garlic, sugar and lemon juice to a boil over high heat.
Place the artichokes in this marinade for 10 minutes.
Drain, cool and pack into a sterilized jar.
Fill with olive oil and seal tightly.
Can be eaten as an hors-d'oeuvre, or with a mesclun salad.
An original recipe from Alain Llorca,
Le Moulin de Mougins, France
Preparation time: Under 30 minutes
Cooking time: 12 minutes
Cost: Very reasonable
Difficulty: Very easy
Ingredients for a one litre jar
1 kg (2.2 lb.) poivrade artichokes
--------------------------------------------------------------------------------
500 ml (2 cups) extra virgin olive oil
--------------------------------------------------------------------------------
150 ml (generous half cup) dry white wine
--------------------------------------------------------------------------------
100 ml (6 tbsp.) white vinegar
--------------------------------------------------------------------------------
10 g (2 tsp.) fine salt
--------------------------------------------------------------------------------
5 g (1/6 oz.) coriander
--------------------------------------------------------------------------------
Juice of half a lemon
--------------------------------------------------------------------------------
1 fresh bay leaf
--------------------------------------------------------------------------------
1 clove of garlic
--------------------------------------------------------------------------------
1 Espelette chili
--------------------------------------------------------------------------------
1 tsp. sugar
Preparation
Turn the artichokes using a small paring knife.
In a stainless-steel saucepan, bring the vinegar, salt, coriander, bay leaf, Espelette chili, crushed garlic, sugar and lemon juice to a boil over high heat.
Place the artichokes in this marinade for 10 minutes.
Drain, cool and pack into a sterilized jar.
Fill with olive oil and seal tightly.
Can be eaten as an hors-d'oeuvre, or with a mesclun salad.