Pickled artichokes in olive oil: simple and delicious

Pickled artichokes in olive oil: simple and delicious

Olio Farchioni
5 from 2 votes
Not only yummy, but also versatile: you can add pickeld artichokes to your appetizers, or use them to add flavor to rice and pasta salads.
Prep Time 30 mins
Cook Time 4 mins
Waiting Time 6 hrs
Total Time 6 hrs 34 mins
Course Appetizer
Cuisine Italian
Servings 4 Jars
Calories 120 kcal


  • 4 Jars
  • Pot
  • Bowl


  • 2 kg artichokes 
  • 2 lemons
  • 1 l white vinegar
  • 1 l water
  • extra virgin olive oil to taste


  • Carefully clean the artichokes by removing the stem, the hardest outer leaves and the tip (cutting the artichoke more or less in half), so that only the hearts remain. 
  • Soak them in lemon water while you clean them.
  • Put a pot containing water and vinegar on the stove. 
  • Once it reaches a boil, let the artichokes cook for about 4 minutes.
  • Remove them from the pot and let them cool in a bowl.
  • Place them upside down on a clean tea or paper towel  and let them dry for 6 hours.
  • Arrange them in a sterilized glass jar and cover them with plenty of extra virgin olive oil.
  • Wait a few minutes, press the artichokes with a fork and add more oil if necessary.
  • Close the lid carefully.
carciofini sott olio fatti in casa ricetta

Pickled artichokes in olive oil are not only yummy, they are also versatile: you can add them to your appetizers, or use them to add flavor to rice and pasta salads. Today we will teach you how to prepare them, and our tips will help you get it right.

Selecting and cleaning your artichokes 

You will want to buy small artichokes that will fit in a jar. Remember they should be firm and have no spots. Their leaves should be tightly closed (with time leaves tend to spread out).

In order to be perfect, home-made artichokes should be tender; that’s why it is essential to clean them very carefully: 

  • Wear gloves (otherwise your hands will get stained) 

  • Carefully remove all the outer leaves until you reach the light-green, tender ones

  • Remove the stem of the artichoke 

  • Also cut off its tip (you should remove more or less one half of the artichoke) 

Remember that artichokes oxidize very quickly: drop them in a bowl with water and lemon as you clean them to prevent them from turning brown 

Use extra virgin olive oil for optimum conservation 

Extra virgin olive oil is certainly healthier and tastier than any other kind of oil, but not everyone knows that it is also best for food preservation, because it counteracts oxidation processes. 

For our homemade artichokes we used Il Casolare Grezzo Naturale extra virgin olive oil, unfiltered, with a balanced taste and a pleasantly fruity scent, perfect to enhance their taste without overpowering their flavor. One last recommendation: to keep them at their best, the artichokes should be submerged in oil

Once the jars are filled: 

  • Wait at least 10 minutes to give the artichokes time to settle, 

  • Press them gently with a fork to release any air bubbles. 

  • If necessary, add a little more oil, so as to cover them completely. 

Now you know all the secrets… it’s time to get to the recipe. Don’t forget to be patient: your artichokes will be best after 7 to 10 days,  when they will have absorbed all the flavor.

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