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Ingredients
- 2 c. Fresh lemon juice
- 4 c. Water
- 36 x To 40 medium artichokes
- 3 x Lemons, halved
- 4 c. Distilled white vinegar
- 1/2 tsp Salt
- 2 x Garlic cloves
- 4 x Bay leaves
- 1/2 tsp Dry basil
- 1 tsp Dry oregano
- 2 x To 4 small dry red chile peppers (optional)
- 2 c. Extra virgin olive oil
Directions
- 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 sufficient to eventually hold all the trimmed artichokes.
- Prepare the artichokes, one at a time. Cut off and throw away 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 possibly larger artichokes will have more tough outer leaves so more will have be removed than on younger or possibly smaller artichokes. Immediately drop trimmed artichoke into the lemon water.
- Repeat process till all artichokes have been trimmed.
- Cook the artichokes in the lemon water for 3 to 5 min, depending upon size of artichoke hearts. If mixed sizes are used, remove the small ones after 3 min. Drain artichoke hearts and pack them tightly into 2 clean, dry, pint canning jars with sealable lids. Add in c. of vinegar and 1/4 tsp. of salt to each jar. Cover with the lids and let stand overnight.
- The next day, drain off and throw away the vinegar. Add in 1 c. of vinegar to each jar. Let jars stand 4 to 6 hrs. Drain off and throw away vinegar. Add in 1 garlic clove, 2 bay leaves, 1/4 tsp. basil, 1/2 tsp. oregano and 1 or possibly 2 dry chiles (if you like) to each jar. Fill to within 1/2 inch of the rims with extra virgin 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 min in a canning kettle using the warm water process. The sealed, canned artichoke hearts keep up to 1 year.
- Makes 2 pints.
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