The recipe is inspired from the traditional Italian way of preserving in olive oil—and not just artichokes, but also pearl onions, green garlic, peppers, fresh fava, peperoncini, and more.
I always have jars of artichokes in the refrigerator, using my garden’s crop of small, thorny, purple Kea artichokes. In the spring, when you find the best artichokes at the farmers’ market, dedicate a day to peeling and preparing them, filling jars with delicious artichokes that can become the base for all kinds of dishes. Add them to salads, appetizers, grains, or pasta recipes. I stuff small breads with the leftovers from the bottom of the jar and use the olive oil in sauces and dressings, or keep it for next year’s artichoke preserves.
Makes a 1-quart (960-ml) jar