Marinated artichokes

Marinated artichokes

My Italian Kitchen
80 artichoke quarters
Chris Middleton

Artichokes are my favourite vegetable, so when they aren’t in season, I love knowing that I have jars of them marinating in the pantry. Preserving is fabulous, as you can enjoy out-of-season produce whenever you want. These artichokes are ideal when you want to whip up a quick pasta, or use them as a pizza topping, or even a little snack on an antipasto board.


Quantity Ingredient
20 globe artichokes
1 lemon, juiced
750ml white vinegar
125ml white wine
2-3 bay leaves
2 tablespoons salt
garlic cloves, smashed, for storing in jars
chillies, for storing in jars
oregano, for storing in jars
olive oil, for storing in jars


  1. Peel and clean the artichokes, leaving only the hearts intact, then cut them into quarters, discarding the choke.
  2. Cover the artichoke quarters with some water and the lemon juice in a bowl to prevent oxidisation.
  3. Mix the vinegar, wine, bay leaves, salt and 500 ml of water in a medium saucepan, and bring the mixture to the boil.
  4. Put about 20 quarters of artichokes at a time in the saucepan. Cover and return to the boil, cooking for 3–4 minutes. Remove the artichokes, place them face down on clean tea towels and cover. Leave them overnight to dry well. Repeat with the remaining artichoke quarters.
  5. The next day, place the artichokes in sterilised jars with garlic, chilli and oregano – use as much as takes your fancy (or suits your palate). Then cover them with olive oil and ensure there are no air bubbles. Seal tightly and store in a dry, cool place. Once sealed, these will last for months. Use as required, but refrigerate once opened. These should last a few weeks in the fridge but are best eaten fresh.
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