PICKLED ARTICHOKE HEARTS
Brenda Litzke
40-50 baby artichokes (or 20 - 30 hearts chopped in 3 parts each)
1 cup lemon juice
2 cups white vinegar
1 cup olive oil
5 sliced garlic cloves
4 dried chillies
2 bay leaves
3 teaspoons salt
4 lemons, sliced in half
Put everything except the artichokes in a large pot and bring it to a boil. Cover and turn off the heat.
Prepare your waterbath pot.
Get a large bowl and fill it with cold water. Squeeze 2 lemons into the water and drop the lemons into the bowl. Pick off the tough outer leaves of the artichokes, leaving only the ones that are tightly attached and yellow at the center. Slice off the top of the artichokes, and trim the outer layer off the choke bottom, leaving as much as you can -- you need a sharp knife for this. Rub the artichoke all over with cut lemon and drop it into the bowl with the lemons. This prevents them from oxidizing and turning brown. Repeat until you are done.
Turn the heat back onto the pot with the seasoned vinegar and oil. Put the artichokes in that pot, stir around and bring to a boil. With a slotted spoon, fill jars 3/4 full with the artichokes. Ladle the vinegar-oil mixture over the chokes evenly. If you run out of sauce, you can add a little vinegar and oil to top off. Make sure the rims of the jars are clean and dry. Close the jars.
Submerge the jars in the now-boiling water of the stockpot. Let this boil for 15 minutes. Let cool on a cutting board until the artichokes return to room temperature.
They will keep a year. Refrigerate after opening.
Brenda Litzke
40-50 baby artichokes (or 20 - 30 hearts chopped in 3 parts each)
1 cup lemon juice
2 cups white vinegar
1 cup olive oil
5 sliced garlic cloves
4 dried chillies
2 bay leaves
3 teaspoons salt
4 lemons, sliced in half
Put everything except the artichokes in a large pot and bring it to a boil. Cover and turn off the heat.
Prepare your waterbath pot.
Get a large bowl and fill it with cold water. Squeeze 2 lemons into the water and drop the lemons into the bowl. Pick off the tough outer leaves of the artichokes, leaving only the ones that are tightly attached and yellow at the center. Slice off the top of the artichokes, and trim the outer layer off the choke bottom, leaving as much as you can -- you need a sharp knife for this. Rub the artichoke all over with cut lemon and drop it into the bowl with the lemons. This prevents them from oxidizing and turning brown. Repeat until you are done.
Turn the heat back onto the pot with the seasoned vinegar and oil. Put the artichokes in that pot, stir around and bring to a boil. With a slotted spoon, fill jars 3/4 full with the artichokes. Ladle the vinegar-oil mixture over the chokes evenly. If you run out of sauce, you can add a little vinegar and oil to top off. Make sure the rims of the jars are clean and dry. Close the jars.
Submerge the jars in the now-boiling water of the stockpot. Let this boil for 15 minutes. Let cool on a cutting board until the artichokes return to room temperature.
They will keep a year. Refrigerate after opening.