Delicious and easy grilled artichokes in olive oil. The preparation involves cleaning the artichokes, grilling them, and then storing them in sterilized jars with olive oil, garlic, and rosemary, allowing for preservation up to 4 months.
1: Clean the carciofi violì by removing the outer leaves and tips.
2: Cut the stem, leaving a small part, and slice the artichokes into 4 parts, removing the internal beard if any.
3: Place the artichokes in water with lemon to prevent discoloration.
4: Heat a cast-iron grill until hot and grill the dried artichokes until cooked and tender.
5: Sanitize the jars by boiling them, then remove them with tongs and dry with a clean cloth.
6: Place grilled artichokes, garlic, and rosemary in the jars, covering completely with olive oil.
7: Close the jars and wrap them in a towel.
8: Boil the jars in water for about 20 minutes, then remove and let cool completely.
9: Check that the jars have sealed properly by pressing the center of the lid; if there's no 'click-clack,' they've sealed successfully.
10: Store the artichokes in olive oil for up to 4 months if sealed; otherwise, keep in the fridge for 4 days.
