Try this Pickled Baby Artichokes - Martha Stewart Living recipe, or contribute your own.
Suggest a better description1. In a large bowl, combine lemon juice and 2 C of water. Remove tough outer leaves from artichokes and cut across tops about 1 inch from heart. Trim stems to remove dark tough skin. Cut away any bruises or bad spots. Place artichokes in lemon water. 2. Wash 4 one-pint canning jars, lids, and screw bands in hot, soapy water and rinse well. Place jars upright on a wire rack in the bottom of a large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches, and bring to a boil. Boil for 15 minutes. Turn off heat; leave jars in water. Sterilize lids according to manufacturers instructions. 3. Combine vinegar, 1 1/2 C water, salt, garlic, and sliced lemon in a large pot and bring to a boil. Drain artichokes, add to pot, and simmer for 1 minute. 4. Using stainless-steel tongs, remove jars from water and place on a layer of clean towels. Divide peppercorns evenly among jars. Add 5 sprigs thyme to each jar. Using a clean slotted spoon, remove artichokes, garlic, and lemon slices from pot and pack tightly into jars, pressing them down with the back of a clean spoon. Leave 1/4 inch of space beneath the rim of the jar. Pour hot liquid over artichokes, covering them by 1/4 inch and leaving 1/2 inch of space at the top of each jar. Slide a clean plastic chopstick or wooden skewer along the side of the jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar; screw on band firmly without forcing. 5. Place a wire rack in the bottom of a large pot and fill partway with hot water. Using a jar lifter, place the jars on the rack. Add enough hot water to cover by 2 inches, and bring to a boil. Boil for 10 minutes. Remove jars from water bath with jar lifter; let stand on clean dish towels for 24 hours. Check cool jars for the slight indentation in the lids that indicates a vacuum seal. Jars that do not seal properly or that leak during processing should be stored in the refrigerator and pickles consumed within a week. Allow sealed pickles to mellow in a cool, dry place for a few days before serving. Store opened jars in the refrigerator. Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
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Serving Size: 1 Pint (946g) | ||
Recipe Makes: 4 Pints | ||
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Calories: 365 | ||
Calories from Fat: 10 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 6697.2mg | 231 % | |
Potassium 2435.1mg | 64 % | |
Total Carbohydrate 74.1g | 22 % | |
Dietary Fiber 35.4g | 141 % | |
Sugars, other 38.8g | ||
Protein 21.2g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 365
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