How to Pickle Artichokes, Italian-Style

Artichokes are typical in the Mediterranean, more specifically, in Sicily and Sardinia.  Italians love artichokes so much that they have thought of different ways to prepare it – stuffed, included in pasta sauces and pizzas, and even pickled.


Pickled artichokes, Italian-style are the best especially when included in antipasto (appetizer).  Some Italian pickles can be served with cheese, some with meat.

What You Need
To make your very own Italian pickled artichokes, you will need:

5 kilos of small and spiny spring artichokes

  • 2.5 liters of extra virgin olive oil
  • 400 ml of white wine vinegar
  • Lemon juice
  • Bay leafs
  • Salt
  • Black peppercorn

You will also need a few additional pots with hermetic clamps.  This is used to ideally preserve pickled artichokes.

What to Do

Start peeling the tender artichokes, removing the external buds and cutting off the stems until you get to the heart.

Put the artichoke hearts in a bowl of lemon juice to prevent it from darkening.

Then, put all the hearts in a large casserole of water mixed with vinegar, salt, black peppercorn and bay leafs and put to a boil for about 15 minutes.  Check artichokes once in a while with a fork to see if they are cooked.

Once cooked, let the artichokes drain and cool on a towel.  Layer the artichoke in a pot, making sure to drain the water after.  Completely cover the artichoke hearts with extra virgin olive oil.  Pour slowly so as to avoid making air bubbles.

Cover the pot and let the flavor saturate.  After 15 days, you will have your very own artichoke pickle, Italian-style!.