Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

October 2018

Artichoke Recipes

Liquor Recipes

Hasenpfeffer 2

Hasenpfeffer 2 Recipe
JUDI M. PHELPS (G.PHELPS1) 4 lb Rabbit 1 1/2 c Dry red wine 3/4 c Cider vinegar 2 ts Salt option...

read more

Pickled Artichokes Recipe

Pickled Artichokes recipe and other artichoke recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pickled Artichokes recipe  PDF


2 c Fresh lemon juice
4 c Water
36 To 40 medium artichokes
3 Lemons, halved
4 c Distilled white vinegar
1/2 ts Salt
2 Garlic cloves
4 Bay leaves
1/2 ts Dried basil
1 ts Dried oregano
2 To 4 small dried red chile
peppers (optional) 2 c Olive oil
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 enough to eventually hold all the trimmed artichokes. Prepare the artichokes, one at a time. Cut off and discard 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 e posed surface with lemon. Cut off the outer layers of leaves, so the only leaves remaining are the tender, pale yellow ones. Older or larger artichokes will have more tough outer leaves so more will have be removed than on younger or smaller artichokes. Immediately drop trimmed artichoke into the lemon water. Repeat process until all artichokes have been trimmed. Cook the artichokes in the lemon water for 3 to 5 minutes, depending upon size of artichoke hearts. If mi ed sizes are used, remove the small ones after 3 minutes. Drain artichoke hearts and pack them tightly into 2 clean, dry, pint canning jars with sealable lids. Add cup of vinegar and 1/4 teaspoon of salt to each jar. Cover with the lids and let stand overnight. The ne t day, drain off and discard the vinegar. Add 1 cup of vinegar to each jar. Let jars stand 4 to 6 hours. Drain off and discard vinegar. Add 1 garlic clove, 2 bay leaves, 1/4 teaspoon basil, 1/2 teaspoon oregano and 1 or 2 dried chiles (if desired) to each jar. Fill to within 1/2 inch of the rims with 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 minutes in a canning kettle using the hot water process. The sealed, canned artichoke hearts keep up to 1 year. Makes 2 pints. PER ARTICHOKE HALF: 35 calories, 1 g protein, 6 g carbohydrates, 1 g fat (0 g saturated), 0 mg cholesterol, 47 mg sodium, 3 g fiber. From the San Francisco Chronicle, 4/21/93. Posted by Stephen Ceideberg May 11 1993.

Pickled Artichokes recipe and other artichoke recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
828 people have voted
Last Reviewed on 2018-10-21



Sunday, Oct 21 2018 Download & Print Pickled Artichokes recipe  PDF   Artichoke recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Butter Pecan Squash

New Cooking Recipes

HamStuffed Biscuits
HamStuffed Biscuits Recipe


1 tb Butter 1/4 md Onion, finely diced 1 Clove garlic, finely minced 1 lb Cooked ham, diced 1 tb Chopped fresh parsley 1 pn Thyme 1/2 c Cream Sauce (recipe separately) 24 Hot Biscuits (recipe separately), split This is a special event recipe. (Used e.g. at Lynda's wedding reception.) 1. In a cast iron skillet, melt butter, saute onion and garlic until golden brown. 2. Add ham and seasonings stir in Cream Sauce and keep warm. 3. Arrange open biscuits on serving platter(s). Place a heaping teaspoonful of ham stuffing in the center of each biscuit, clo...

Cooking Magazines: Stuffing Recipes » October 2018   Stuffing recipes RSS   Thumsb up

Dish Of The Day

Mac's Pinto Beans

Mac's Pinto Beans Recipe
15 ounces Tomato sauce 1 pound Beans 1 pound Bacon 1 large Red onion chopped and gt P...
read more

Category: » Crockpot Recipes

View more dishes

>