LOCATION: Recipes >> Preserving >> Pickled Artichokes
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Pickled Artichokes
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Pickled Artichokes in Oil
48-52 small artichokes (about 3inch diameter) or 72-78 artichoke hearts
2 1/2 tsp. citric acid or 1 cup lemon juice
2 quarts of water
white distilled vinegar
1 clove garlic per pint
2 bay leaves per pint
1/4 tsp. sweet basil per pint
1/4 tsp. oregano per pint
1 cup olive oil and 3 cups salad oil or 4 cups olive oil
Use small artichokes or artichoke hearts. Pull off outer leaves.
Cut off top of bud and trim stem. wash thoroughly.
Add artihokes to a solution of citric acid or lemon juice and water.
Bring to a boil an simmer small hearts three minutes; mature hears
five minutes and small, whole artichokes 10 minutes.
Drain artichokes and place in sterilized pint jars. Cover w/vinegar
and let stand 10 to 14 hours. Drain and cover w/fresh vinegar.
Allow to stand for an additional four hours.
Drain. Add spices to each jar and fill w/oil. Seal. Process in
boiling water bath 30 minutes.
(makes 4 pints)
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