Easy Mediterranean Pickled Artichokes

Pickled Artichokes are a tasty, delicious and easy-to-prepare preserve that goes well with any type of dish. Preparing artichokes in this way at home is not as difficult as it may seem and does not even require much time. Once ready, they remain intact and ready to use even for the following months. Before starting the preparation it is important to make sure that the jars are  properly sterilized and the artichokes are well cleaned: only in this way will they remain fresh and tasty for a long time.

Excellent on their own as a tasty appetizer, Pickled Artichokes are also perfect as a light side dish for any meat or fish main course and ideal for enriching fresh salads and cold pasta dishes, but not only that: tasty and versatile, they are suitable for use as a topping for pizzas and bruschetta or to serve as finger food together with cold cuts, cheeses and other savoury appetizers for a brunch with friends.

What Are Pickled Artichokes?

Pickled artichokes have a rich history rooted in Mediterranean cuisine, where preserving vegetables in vinegar and oil has been a longstanding tradition. The practice dates back to ancient times when people sought methods to extend the shelf life of their harvests. Artichokes, native to the Mediterranean region, were a natural choice for preservation due to their abundant growth and nutritional value. The combination of boiling in vinegar, infusing with aromatic herbs and spices, and sealing in olive oil not only preserved the artichokes but also enhanced their flavors, making them a beloved delicacy. This method of preservation spread across various cultures, each adding their unique touch, but the core technique remained consistent, celebrating the artichoke's versatility and the ingenuity of Mediterranean culinary practices. Today, pickled artichokes are enjoyed worldwide, often served as appetizers or accompaniments to enhance meals with their tangy and aromatic profile.

Tips for The Best Pickled Artichokes

• Select artichokes that are firm, heavy for their size, and have tightly packed leaves. Fresh artichokes will yield the best flavor and texture.
• Thoroughly peel the artichokes to reach the tender inner leaves and remove the fibrous outer layers. This ensures a more enjoyable eating experience.
• Use extra virgin olive oil for its rich flavor and health benefits. Ensure the artichokes are fully submerged in the oil to prevent spoilage.
• Allow the pickled artichokes to marinate for at least a few days before consuming. This gives the flavors time to meld and develop fully.

Can I Use Different Spices to Flavor These Artichokes?

Yes, of course! Feel free to experiment with spices like thyme, rosemary, fennel seeds, or coriander to create your preferred flavor profile.

How Do I Prevent the Artichokes From Turning Brown?

To prevent the artichokes from turning brown, soak them in water with lemon juice immediately after peeling and cutting. The acid in the lemon juice helps prevent oxidation, which causes browning.

How Long Do I Boil the Artichokes For?

You need to boil the artichokes for 10 minutes. Overboiling can make them mushy, while underboiling can leave them tough.

What Can You Serve These Artichokes With?

These pickled artichokes can be served with bread, as part of an antipasto platter, in salads, or as a flavorful side dish to meats and cheeses.

Can You Eat These Artichokes Straight From The Jar?

Yes, these pickled artichokes can be eaten straight from the jar!

More Artichokes Recipes for Your Summer!

Artichoke Caponata

Fried Artichokes

Artichoke Pizzaiola

Stuffed Artichokes

Artichoke Fritters

How to Store Pickled Artichokes

Store the sterilized jars in a cool, dry place, away from direct light. This way, they will stay intact for about 3 months. Once opened, you can store them in the fridge tightly closed for 3-4 days.

How to Make Pickled Artichokes

Prepare a bowl of water with a whole lemon sliced in half.

Peel the artichokes until you reach the softest leaves, then but the stem and the tip.

Add the artichokes to the water bowl, squeeze the lemons over the artichokes, and let them rest and soak for about 30 minutes.

Pour a liter of water and half a liter of white wine vinegar in a pot, then season with a bay leaf and peppercorns and salt.

Cut each artichoke in half and remove the hairy center from them.

Add the artichokes to the water on the stovetop and boil them for 10 minutes.

Drain and dry the artichokes.

In another bowl add several broken garlic cloves, red chili pepper and oregano and mix the artichokes in them well, to coat them with this seasoning.

Place the artichokes inside of two glass jars and cover them with olive oil.

Turn the jars upside down after you have closed them with their lids.

Then, boil the jars to vacuum seal them.

Once a few days have passed, enjoy your pickled artichokes however you wish!