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Carline sott’olio are marinated artichoke thistles which belong to the culinary tradition of Liguria, as well as other Italian Regions. The legend goes about Charlemagne identifying them as a good remedy for the plague.
As it’s always been done, people still boil the thistles for few minutes (Cynara cardunculus, Carlina acaulis), let them dry, then seal them in glass jars along with garlic, pepper, bay leaves and clover. When done, these spontaneous plants, especially in the mountain meadows and pastures, should be stored in a dry and cool place.
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