Artichokes in olive oil (4)
Instructions
Clean the artichokes by removing the stems, leaves and tips and put them in a bowl with water acidulated with lemon juice.
Put to fire a boiler with white wine and vinegar (in a ratio of four parts of wine and one part vinegar) with a few cloves and a pinch of salt.
When the wine-vinegar mixture boils, place the artichokes and cook al dente fateveli.
Drain them, let them dry, the leaves turned downward, between two rags.
The next day, put them in vases, adding bits of garlic and peppercorns.
Press with a wooden spoon and cover closing olive oil jars.
Let me spend a couple of months before you use them.
