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Marinated Artichokes - {Carciofi Sott’Olio}


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  • 10 globe artichokes outer leaves, and chokes removed
  • 2 lemons cut in half
  • 5 garlic cloves thinly sliced
  • 1 tablespoon red chili flakes plus
  • 2 tablespoons red chili flakes
  • 1 bunch mint leaves
  • 1 liter extra-virgin olive oil plus
  • 1 liter extra-virgin olive oil for sealing


Servings 10


Step 1

Trim the artichokes and cut into 1/2-inch thick wedges and rub with a cut lemon. In a large, heavy-bottomed saucepan, combine the artichokes, garlic, 1 tablespoon chili flakes and mint leaves and cover with the olive oil. Place the pan over high heat and bring to a boil. Once the center is boiling, remove from heat, cover and allow to cool in the oil.

Transfer the cooled artichokes to a clean jar, adding a pinch of chilis for every cup of artichoke pieces, cover with the new oil and seal.

To serve, drain the oil and serve at room temperature or re-heated in a saute pan, seasoned with salt and pepper.

This recipe yields 10 servings.

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