BABY ARTICHOKES

I cook with wine and sometimes I even add it to the food!

“”””””””””””””””””””””””””””””””””””””””
Buon Giorno!

I thought I would give you all a break from London and talk about some proper foodie things for a while.

When we were in Notting Hill at the Portobello Market, I made a purchase of baby artichokes at the glorious price of 5 for £1.00.  Considering the price of artichokes, I probably should have bought more!

But I didn’t…and I must be honest as to why.  This will really be only my second time preparing artichokes.  My mom always made them and still does, but I’ve only ever tackled them once about 15 years ago and I made them the same way mom did…stuffed with a breadcrumb mixture and steamed in a pot.

This time, I’m going to prepare them for preserving in oil.  I’m always buying jars of them like this so thought I’d try to make them for myself.  So here we go……

BABY ARTICHOKES IN OIL

5 artichokes
150ml/5 oz white wine vinegar
150ml/5 oz water
1 1/2 tsp. sea salt

For the marinade…

225ml/7 1/2 oz extra virgin olive oil
38ml/1 1/4 oz white wine vinegar
1 Tbsp. black peppercorns
1/2 tsp. dried basil
1 garlic clove, finely minced

Trim the artichoke stalks and snap off the hard outside leaves (about 5-6 layers) until you reach the paler, more tender leaves.  Cut about 2.5cm (1 inch) off the spiny tips and discard.  Then slice in half and, using a spoon, carefully remove the choke (fuzzy part) and discard.

Put the vinegar, water and salt in a preserving pan or heavy-based, stainless steel saucepan and bring to the boil.  Add the prepared artichokes and blanch for 3-5 minutes in the simmering vinegar mix; they should still retain plenty of bite. Drain and leave to cool, then cut lengthways into quarters.

Prepare the marinade:
Put the olive oil, vinegar, peppercorns, basil and garlic into a saucepan and bring to the boil.  Add the artichokes and bring back to the boil, then turn the heat off and leave it to cool with the artichokes still sitting in the marinade.

Using a slotted spoon, remove the cooled artichokes and put then into a sterilized jar* with a non-metallic or vinegar-proof lid.  Pour the marinade over the top so the artichokes artichokes are completely covered.  (You can strain the oil mixture if you prefer). Seal, label and store in the fridge.

Once opened, keep refrigerated and top up with oil if necessary so the artichokes are always covered and use within 2 months…if they last that long!

Terri’s Tasty Tip…

**To sterilize jars, first remove the old labels and wash them and the lids thoroughly.  Then soak jars and lids in hot, soapy water with a small amount of bleach (optional) added to the water.  Swish them around a bit and let soak about 5-10 minutes, then rinse thoroughly in hot water and let drain a bit.

Sit the jars and lids on a paper towel-lined roasting pan and sit in a COLD oven.  Turn the temp up to about 130c/275f and leave in the oven about 30 minutes.  Remove the jars and ladle your food stuff into the jars, seal and label when cool.

“””””””””””””””””””””””””””””””””””””””

P.S.  Woo Hoo!  Just got my new box of toys from Lakeland!

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