2 kg of small artichokes (available at free markets and municipal markets)
1 tablespoon of white vinegar
1 cup of olive oil
Salt and pink peppercorns to taste
2 kg of small artichokes (available at free markets and municipal markets)
1 tablespoon of white vinegar
1 cup of olive oil
Salt and pink peppercorns to taste
Wash the artichokes in cold water
Remove the outer petals and discard them
They are usually tougher and can be thrown away
Using a sharp knife, cut off the top of the artichoke heart and place it in a pot
Cover with cold water, add vinegar and salt
Cook for 15 minutes after the water boils or until the artichokes become tender but still firm
Drain and dress with olive oil and pink peppercorns
Adjust the salt and put it in an sterilized jar
Seal well and let it ferment overnight
Serve as an appetizer, salad, or accompaniment to meat dishes
