Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 43

Prepare about 20 artichokes as for the recipe on page 70, blanching them in a big pan with 400ml each of water, white wine and white wine vinegar and 2 tablespoons of salt. Make the marinade (doubling the quantities) and cook briefly (see page 72). When the artichokes have cooled down in their marinade, spoon them into a sterilised jar, strain the marinade and then pour it over the top, making sure the artichokes are completely covered. Seal the jar tightly. The artichokes will keep in a cool place for 3 months (the longer you keep them, the more vinegary they will taste). Serve them with whatever you like – in salads or with prosciutto or salami.