Pickled artichokes
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Pickled artichokes
  Condiments  
Last updated 6/12/2012 12:50:48 AM. Recipe ID 12285. Report a problem with this recipe.
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      Title: Pickled artichokes
 Categories: Condiments, Ceideburg 2
      Yield: 2 Servings
 
      2 c  Fresh lemon juice
      4 c  Water
     36    To 40 medium artichokes
      3    Lemons, halved
      4 c  Distilled white vinegar
    1/2 ts Salt
      2    Garlic cloves
      4    Bay leaves
    1/2 ts Dried basil
      1 ts Dried oregano
      2    To 4 small dried red chile
           -peppers (optional)
      2 c  Olive oil
 
  These pickles are worth every bit of the time it takes to prepare
  them. They're one of the best tasting and most beautiful preserves on
  my pantry shelf.  The pale, creamy yellow leaves around the artichoke
  heart glisten in the oil-herb vinegar brine, and sometimes a faint
  hint of purple on the chokes is evident, too. Their rustic taste
  recalls the simple antipasti of Italy's country trattorias.
  
  Combine the lemon juice and water in a saucepan large enough to
  eventually hold all the trimmed artichokes.
  
  Prepare the artichokes, one at a time.  Cut off and discard card the
  stem, then halve the artichoke from tip to stem end. Immediately rub
  the cut surface with a lemon half to prevent discoloring. Scoop out
  the furry choke, then gently rub the exposed surface with lemon. Cut
  off the outer layers of leaves, so the only leaves remaining are the
  tender, pale yellow ones.  Older or larger artichokes will have more
  tough outer leaves so more will have be removed than on younger or
  smaller artichokes. Immediately drop trimmed artichoke into the lemon
  water.
  
  Repeat process until all artichokes have been trimmed.
  
  Cook the artichokes in the lemon water for 3 to 5 minutes, depending
  upon size of artichoke hearts.  If mixed sizes are used, remove the
  small ones after 3 minutes. Drain artichoke hearts and pack them
  tightly into 2 clean, dry, pint canning jars with sealable lids. Add
  cup of vinegar and 1/4 teaspoon of salt to each jar. Cover with the
  lids and let stand overnight.
  
  The next day, drain off and discard the vinegar.  Add 1 cup of
  vinegar to each jar.  Let jars stand 4 to 6 hours. Drain off and
  discard vinegar. Add 1 garlic clove, 2 bay leaves, 1/4 teaspoon
  basil, 1/2 teaspoon oregano and 1 or 2 dried chiles (if desired) to
  each jar. Fill to within 1/2 inch of the rims with olive oil. Cover
  with the lids.
  
  At this point, the artichokes will keep up to 1 month stored in the
  refrigerator. alternately, they may be processed for 30 minutes in a
  canning kettle using the hot water process. The sealed, canned
  artichoke hearts keep up to 1 year.
  
  Makes 2 pints.
  
  PER ARTICHOKE HALF:  35 calories, 1 g protein, 6 g carbohydrates, 1 g
  fat (0 g saturated), 0 mg cholesterol, 47 mg sodium, 3 g fiber.
  
  From the San Francisco Chronicle, 4/21/93.
  
  Posted by Stephen Ceideberg; May 11 1993.
 




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Recipe ID 12285 (Apr 03, 2005)

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