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Globe artichokes preserved in oil, with mint and cumin

Artichokes preserved in oil with mint and cumin

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Blanched globe artichokes marinated in vinegar, then preserved in olive oil with garlic, mint, and cumin. A traditional Calabrian appetizer that requires …

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Recipe from Florixc, Hippias, adapted by Recette de cuisine ·

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These blanched globe artichokes, preserved in oil, are a traditional appetizer from Calabria. They are best enjoyed after about two weeks of storage.

Ingredients and directions

  • Prep time30 min
  • Cook time5 min
  • Resting480 hr
  • Total480 hr 35 min
  • DifficultyMedium
  • CostPricey
  • Cooking methodFirst, blanching, then storage in oil.
  • Estimated cost$36.61 $7.32 / serving Estimated price; varies by store.
  • Vegetarian
  • Vegan
  • Gluten-free
  • Low lactose

Ingredients

5 people
  • $33.27
  • $1.32
  • $0.48
  • $0.74
  • $0.22
  • $0.18
  • $0.40

Prices from US supermarkets.

Directions

  1. Thoroughly clean the globe artichokes by removing the toughest leaves and prickly tips. ≈ 8 min
  2. Bring the water and vinegar to a boil in a saucepan. Add the globe artichokes and let them cook for about 5 minutes. Drain them, pat them dry, and then season them.
  3. Place the globe artichokes in a glass jar with whole garlic cloves, mint leaves, and either cumin or fennel seeds. ≈ 3 min
  4. Hand-press them, then completely cover them with olive oil. Allow them to ripen for about 20 days to a month, then serve as an appetizer. ≈ 2 min
  5. For immediate use in a salad, cook them for a slightly longer time.

The bill

Artichokes preserved in oil with mint and cumin

  • 2 kg of globe artichokes$33.27
  • 1 liter of vinegar$1.32
  • 60 g of salt$0.48
  • olive oil$0.74
  • garlic$0.22
  • mint$0.18
  • cumin (or wild fennel seeds)$0.40

Total$36.61

that's $7.32 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 kg of globe artichokes
  • 1 liter of vinegar
  • 1 liter of water
  • 60 g of salt
  • olive oil
  • garlic
  • mint
  • cumin (or wild fennel seeds)

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