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Artichokes in Oil and Vinegar
Artichokes cooked in oil and vinegar are one of the simplest, freshest little dishes in Spanish tapas bars. Kept in lemon water, the artichokes turn out tender and slightly tangy, and they are great cold too.
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Method
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- Remove the tough outer leaves from the artichokes, then place them in lemon water so they don't turn brown.
- Put water, salt, vinegar and olive oil in a pot, add the artichokes and cook them. Turn off the heat just before they are completely tender.
- Serve at room temperature, cut into quarters, with a few drops of vinegar and olive oil.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Alcachofas en aceite y vinagre (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Carefully remove the tough outer leaves and keep the heart and the tender leaves.
- Put the artichokes into lemon water right away so they don't brown.
- Don't overcook them: they should be tender but still hold their shape.
Frequently asked questions
With canned artichokes?
Yes, with good-quality artichokes preserved in water or oil it comes together quickly.
How long do they keep?
5 days in the fridge, in vinegared oil.
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