Ingredients
Artichokes
vinegar
of white wine
parsley
extravirgin
olive oil
salt
garlic
Clean
well the Artichokes, taking away the external leaves and the stalk; leave only
the internal part and cut it in 4 parts.
Now
boil them. Prepare a solution made of water, vinegar of white wine and a coffee
tablespoon of salt.
Let the solution boil and plunge the artichokes for 3 minutes, then drain them well,
helping
yourself with a skimmer and let them dry for 2 hours over a clean and sterile
dish towel.
Now
put them tidily in a pot with a large mouth and inserting between one layer and
another some parsley, the clean garlic cut in small pieces and the salt while at
the same time let the level of the oil grow: it’s important to avoid the
permanence of the bubble.
I remember you that the last layer of artichokes shall be fully covered by the oil.
Close
the jar and keep it in a sideboard and eat it at least after 1 month.
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