- One kg artichokes
- One litre wine and one litre white wine vinegar
- Black pepper
- Juniper berries
- Extra-virgin olive oil.
Only small artichokes of the best quality should be used for preserving: the darker, little morellini are best. Clean them thoroughly: remove the tough, outer leaves, peel away the green skin of the stalk and chop off the pointed tips. Put into water with some lemon juice to prevent browning. Bring the wine and vinegar to the boil with half a litre of water, add salt and cook the atichokes for twenty minutes. Drain and leave to dry well for twelve hours. Put into a glass preserving bottle, add salt and some black peppecorns and juniper berries. Cover with oil, but remember that the artichokes will absorb quite a lot, so it is best to wait a few hours before closing the bottles, then check the level of the oil and add some more if necessary.