Artichokes in vinegar
- 1 kg artichokes
- 1 tablespoon peppercorns
- 1 clove garlic
- 1/4 onion
- Water to cover them
- 100 ml vinegar
- 150 extra virgin olive oil (as they are going to cook, I prefer picual, which lasts longer and also increase)
- 1 tablespoon salt
Clean the artichokes and remove the outer leaves, which are the toughest, and with scissors cut the leaves tips so as not to prick you.
Place them in the casserole and cover them with water.
Add the garlic, onion, pepper, oil, vinegar and salt, and cook them for half an hour until they are tender.
Salt it and let cool.
Served them cold, better if you wait until the next, as a snack, and they are eaten leaf by leaf… or, you can tear off several at once, but the trick is to eat it little by little.