The Artichokes in oil are a valuable preserve of the Monteluponese tradition. Below is the recipe of the local "vergare".
- Artichokes of Montelupone: 3 kg;
- coarse salt 2 tbsp;
- vinegar: 1 lt;
- water: 2 lt;
- extra virgin olive oil: to taste.
Clean the artichokes (removing the outermost leaves, possibly followed this guide), dip them in a pan with water, vinegar and coarse salt and bring to a boil. Cook the artichokes for about 3 or 4 minutes, then drain them and place them upside down on a clean tea towel so that the liquid left in the bracts comes out.
Let them cool completely.
Arrange the artichokes in a jar and pour in plenty of extra virgin olive oil until the artichokes are completely covered.
Close tightly with the cap.
Sterilize the cans further to remove excess air and avoid the botulinum: put the cans in a large pot and cover with water.
Bring to the boil and let it boil for 10 minutes then remove from the heat and let the inverted jars cool (upside down) for at least 3 hours.
If stored in a cool and dry place they can last up to a year.
Once opened, the jar should be kept in the refrigerator and consumed in a week.
In addition to the EVO oil, you can also put spices or aromatic herbs in the jar such as parsley, mint, peppercorns, chilli, garlic, oregano or turmeric.