The Homemade Pickled Baby Artichokes is another preserve I prepare to enjoy artichokes out of season, especially in summer when I make grain salads, cold pasta dishes, or appetizers.
I realize many people avoid this kind of procedure because they are afraid of the possibility of intoxications. However, I want to reassure you that if everything is done correctly, it is perfectly safe. For this, I leave you the link to my article Homemade Preserves, where you can find all the necessary explanations and steps.
A piece of advice from my experience is not to overload yourself with work all at once, as it may discourage you from doing it.
Do as I do, when I have some free time and want to relax, I prepare at most 4 jars at a time, those that I can fit in a pot (obviously depending on the size of the jars).
The seasoning I propose is the simplest, which can be enjoyed by everyone, but that doesn’t mean you can’t add whatever you prefer: garlic, bay leaves, mint, oregano, and more.
If you like preserves, then don’t miss the following links:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 4 jars of 8.8 oz each
- Cooking methods: Water Bath
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 3 lbs baby artichokes
- 2 cups white wine vinegar
- 2.1 cups white wine vinegar
- to taste extra virgin olive oil
- to taste salt
- to taste whole peppercorns
Tools
- 4 Jars
- 1 Saucepan
- 1 Bowl
- 1 Knife
- 1 Cutting board
- 1 Gloves
Preparation
First, prepare the jars where our pickled baby artichokes will be stored, including lids. Usually, they are boiled in a water bath, but you can also use the dishwasher or microwave.
Peel the baby artichokes to remove the tougher parts, cut off the tip, and also remove any remaining small stem pieces.
Using a sharp knife, clean the entire top part, removing the tougher layers. This way, you’ll get the heart of the artichoke, ready to be processed. As you do this, dip the baby artichokes in water and vinegar (2 cups) to prevent them from browning too much.
In a tall pot, the right size to hold all the baby artichokes, bring water, half a liter of vinegar, and salt to a boil. When the bubbles get bigger, add the baby artichokes, and as soon as it starts boiling again, count 5 to 7 minutes of cooking depending on their size.
After the cooking time, pour them into a colander and let them cool completely. Before proceeding to the next step, ensure they are well dried, patting them with a dishcloth.
Place some baby artichokes at the bottom of the jar, trying to fit in as many as possible. Pour extra virgin olive oil on top (you can mix it with sunflower oil if desired) and add the pepper. Continue filling in this order, and at the end of the jar, finish with a layer of oil. Make sure there are no air bubbles, and if needed, press down on the baby artichokes with a fork.
Close with the lid and prepare them for cooking.
Usually, to cook them in a water bath and prevent them from touching each other, cloths are used. For about thirty years, I’ve been using socks instead, those that are mismatched, old, or worn out. Who doesn’t have some?
If they are still in good condition, I wash them, otherwise, I throw them away. So, insert each jar in a sock and place it in a saucepan full of water, enough to cover them.
Place on the heat, and as soon as it starts boiling, count 35 to 40 minutes of cooking. At the end of the time, turn off the heat and let cool completely in the pot.
When ready, remove them from the sock, ensure the lid is vacuum-sealed (pressed down and not bulging), wash and dry them.
At this point, you can label them and store in a dark, dry place to marinate.
Serve our Homemade Pickled Baby Artichokes, not before 40 days have passed.
Advice and Storage
Pickled baby artichokes in oil, like all preserves, can be stored for about two years. Therefore, it is crucial to label them, so that if you forget to eat some, you can be sure they are safe.
Do not store jars with lids that are not vacuum-sealed, as they will not keep.
Always use new lids because old ones may have lost their seal.
Ensure your hands don’t get stained by always wearing gloves.
Ensure your hands don’t get stained by always wearing gloves.
