Prep Time: 20′      Cooking Time 5′      Serves 6-8


  • 12 tender artichoke hearts, cleaned
  • 1 cup olive oil
  • 1/2 cup white vinegar
  • 1/2 cup lemon juice (about 3 lemons)
  • 5-6 peppercorns
  • Salt


  1. Fill a large bowl with cold water and pour the lemon juice in it.
  2. Cut the artichoke hearts in half or into quarters and place them in the bowl. Artichokes oxidize almost immediately and can stain your hands, so use gloves when cleaning them.
  3. In a deep, narrow saucepan, combine the olive oil, vinegar, lemon juice, and bring to a simmer. Reduce the heat to low, just enough to keep the liquid simmering gently.
  4. Drain the artichokes from the lemon-water and add them to the pan. Let them simmer for 2-3 minutes, depending on their size.
  5. Remove from the heat. Be careful not to boil them too much and make them mushy; hence, the need for low heat.
  6. Use a large sterilized jar.
  7. Place the artichokes in the jar, add a little salt, peppercorns, and optionally add lemon slices.
  8. If desired, add herbs such as dill, marjoram, or fresh thyme.
  9. Pour the simmering liquid over the artichokes and cover them completely.
  10. The artichokes should be submerged below the liquid level. If necessary, add a little extra oil to fill the jar.
  11. Seal the jar and turn it upside down on the kitchen counter until completely cooled.
  12. They can be kept for several months in a cool place. After opening the jar, store them in the refrigerator.


Source: Argiro Barbarigou