- Make: 4 jars | Preperation Time: 40 minutes | Cooking Time: 15 Minutes
- INGREDIENTS
- 30 baby artichokes
- 1 lemon, juice
- 600 ml white wine vinegar
- 1 small bunch pickled parsley, chopped
- 1 red chilli, chopped
- 4 garlic bulbs
- 8 black olives (optional)
- 1 litre Imperiale d’Abruzzo extra virgin
- Olive oil
- Salt and pepper, to taste
Pickled baby artichokes recipe by MasterChef: The Professionals contestant Danilo Cortellini
Danilo Cortellini
30th April 2018
Pickled baby artichokes recipe by MasterChef: The Professionals contestant Danilo Cortellini
Pickled baby artichokes recipe by MasterChef: The Professionals contestant Danilo Cortellini - it's from his book 4 Grosvenor Square.
Ingredients
Method
Clean the artichokes and pull off the external hard leaves. Discard the woody part and peel the stem left with a peeler. Then trim the top if it is too hard and cut the heart in half. Remove the ‘fuzzy’ choke with a small paring knife,
Drop the cut artichokes immediately into cold water with the lemon juice to prevent them from discolouring.
In a large pot bring 2 litres of water with the vinegar and a pinch of salt to the boil. Cook the artichokes in boiling water for 5 minutes. Drain, cool down and season with a drizzle of oil. Grill the artichokes (preferably on the barbeque) for 2 minutes per side.
Once cold again, put them in sterilized jars and add the parsley, chilli garlic and olives (optional). Fill each jar with extra virgin olive oil and close tightly. Let it rest in a cool, dry place for a week before enjoying them.
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