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  1. Carciofi Sott'Olio
  2. (Marinated Artichoke Hearts)
  3. Clean the tiny artichokes by removing the thick harder leaves until you arrive at the delicate light green center.
  4. Slice off the pointy top. Now you have a artichoke heart! Trim away any tough stem on the bottom and around the base of the heart.
  5. Mix 2 tablespoons of fine sea salt in 1 liter of red wine vinegar. Add the cleaned artichokes to the vinegar and let sit for one or two days, until pickled.
  6. Drain the artichokes and turn cut side down. Don't do this on a marble table as vinegar will ruin the marble.
  7. Let sit for a day.
  8. Place the artichokes into glass jars and cover with olive oil. Push down to release any air bubbles and seal.
  9. To be sure you won't kill anyone, sterilize the sealed jars in boiling water for 20 minutes.
  10. Let sit 3 months before serving.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 48g
Calories 25  
Calories from Fat 1 4%
Total Fat 0.16g 0%
Saturated Fat 0.04g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 29mg 1%
Potassium 137mg 4%
Total Carbs 5.74g 2%
Dietary Fiber 4.1g 14%
Sugars 0.48g 0%
Protein 1.39g 2%



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