Artichokes packed in oil are tasty and have an extended shelf/fridge life due to the preserving qualities of both vinegar and oil. Serve as an appetizer/antipasto. An Italian classic! Note: volume of vinegar just has to be enough to cover artichoke hearts in the pan, and volume of oil has to be enough to top off the final containers (both vinegar & oil can be strained and used in other dishes). Note #2: many recipes for carciofi sott'olio call for heating the olive oil; I prefer not to do this as it disrupts delicate flavors and shelf life. I also prefer not to mix the oil and vinegar. Recipe adapted from a friend in Italy.

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