For the most convenient frequent access and storage of olive oil, a highly durable handblown cruet was designed specifically for this use. Oil and vinegar cruets make using and storing olive oil so much easier than before without the mess. Olive oil cruets also give a unique elegant presentation in the kitchen or on a dining table.
- Three cups extra virgin olive oil
- One and one half cups white wine vinegar
- One and one half cups water
- One teaspoon salt
- Two pounds mini artichokes
- Four lemon halves
- Ten fresh basil leaves
For all the artichokes, cut off the stem and the sharp leaf tips. Slice the bottom peel of the artichoke off. To prevent discoloration, brush the cut edges with the lemon halves. In a steel saucepan, add the water, sprinkle in the salt, and mix in the vinegar and place the modified artichoke in the pan. Cook for 12 minutes over medium heat. Remove from pan, drain, and dry with paper towels. In three large glass canning jars, pour boiling water and let sit for 10 minutes to sterilize. Then drain and dry and put the basil leaves in the jars. Pour one cup of olive oil in each jar. Then fill the jars with artichokes until full. Keep refrigerated and the artichokes can be preserved for a month.