Grandma's Artichokes: why we used to preserve them in oil

Before refrigerators, spring didn't last long, and artichokes even less. Those who had them would clean them by hand, cook them, and seal them in oil inside a jar. That way, in December, when there was nothing left outside, you could open a jar and have a taste of March on your plate.

"Grandma's" means exactly this. It’s not a sweet name chosen to tug at heartstrings. It is a preservation method that reached us because it worked.

What distinguishes a good artichoke in oil

Not all artichokes in oil are the same. You can see the difference before you even taste them.

Good artichokes are small and whole, cleaned one by one. Industrial ones arrive pre-cut, identical hearts churned out by the thousands. It shows.

Then there is the liquid. A truly oil-preserved artichoke rests in oil. Many others, however, float in an acidic brine, with plenty of vinegar or citric acid that softens everything and masks the flavor: it costs less and lasts longer, but little of the artichoke remains.

And then there is the texture. A good artichoke holds its own on the fork; it doesn't fall apart. When you bite into it, there is still an artichoke, not mush.

Their artichokes, from their land

These artichokes come from the same family that makes oil in Cerignola: the Giardino del Sole olive mill. And the artichokes are their own, from their own crops. They grow them, harvest them, and put them in oil. The person selling them to you is the one who grew them.

They are preserved in sunflower oil. A neutral oil, chosen on purpose: it doesn't overpower the artichoke, it lets it speak. It is not extra virgin, and it doesn't pretend to be — it is meant for preservation, not for masking.

How to serve them

On their own, as an appetizer, taken out of the fridge a little early so they return to room temperature.

On a slice of bread, with an anchovy on top. On a charcuterie board, alongside an aged cheese that can stand up to them. Sliced into an omelet, or tossed at the last minute into a pasta dish.

The oil left in the jar has taken on the flavor of the artichokes. Keep it for dressing, don't throw it away.

The jar

A jar you open when you want a ready-made appetizer without giving up something authentic. It stays in the pantry and hits the table in a minute.

Grandma's Artichokes are part of the First Taste of Puglia collection, along with the oil from the same mill. You can find them on our website👉 by clicking here 👈