The Artichoke Preserve in Brine is perfect for enjoying this delight naturally, even out of season. In the summer, it’s really convenient to have some in stock to enrich all recipes, especially cold ones. If you’re not experienced in making preserves, I recommend checking out my article Homemade Preserves to ensure safety. It’s important to store them in a dry, dark place so that the food and the jar’s hermetic seal are not altered by moisture and light. I have a lot of fun preparing them and must say I preserve almost everything I like.

If you like preserves, then you shouldn’t miss the upcoming recipes:

Preparation time: 15 Minutes
Portions: 2 half kg jars
Cooking methods: Bain-Marie
Cuisine: Italian
Seasonality: Spring, Autumn

Ingredients

3 Roman artichokes
1.27 qt water
0.63 oz salt
2 tsps whole peppercorns
2 leaves bay
7 oz white wine vinegar

Tools

2 Jars
2 Saucepans
1 Knife
1 Bowl
1 Paper towels

How to Prepare the Artichoke Preserve in Brine

First, sterilize the jars and lids and then boil the water and salt needed for the brine for about 5 minutes. For any doubts about the process and to ensure safety, take a look at the article Homemade Preserves.

Trim the stem and with a sharp knife, peel it so that only the softer part remains. Once ready, slice it in half and soak it in water and vinegar (about 800 g of water and 200g of vinegar).

Remove the outer leaves all around the artichoke, trying to break them off instead of pulling, so the attachment which is more tender doesn’t come off. Remove the tough part of the remaining stem, and the end part of the leaves.

Halve the artichoke, remove the choke, the inner spiny leaves, and immerse it in water and vinegar. Once all the artichokes are cleaned, rinse them under running water and dry them well with paper towels.

At this point, cut each artichoke half into 4 pieces (only if they are Roman, as in this case, because they are larger), and cut the stems in two. Arrange both inside the glass jar.

Season them with a teaspoon of whole peppercorns (black or mixed), pour over the lukewarm brine, finish with a bay leaf, and seal the jar hermetically with its own lid.

Place each jar in a sock (of course, one you no longer wear because they are mismatched, torn, or worn out) and place them in the pot full of water. If you don’t have any, you can use the towel method because the important thing is not to let them bump into each other when the water starts to boil.

Put the saucepan on high heat, and as soon as it starts to boil, lower slightly and count 40 minutes of cooking. After this time, turn off and let it cool without removing the jars. Once cold, remove them from the sock and dry them. Label them and store them in a dark, dry place.

Serve your Artichoke Preserve in Brine only 40 days later so that the artichoke wedges are well flavored. Before seasoning them as you prefer, rinse them under running water and dry them.