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Cook the Book: Marinated Baby Artichokes

Posted by Caroline Russock, May 20, 2009 at 1:10 PM

Photograph by Jennifer Maiser

Marinated artichokes are wonderful to have on hand. They are a simple antipasto straight out of the jar. Chopped and sautéed with some garlic and olive oil, they can become a quick pasta sauce. And they are a welcome addition to any salad, pizza, or frittata.

Why bother canning your own artichokes at home? Well, store-bought, they can be too salty or oily, overseasoned, or just not that fresh-tasting. Eugenia Bone's recipe for Marinated Baby Artichokes from Well-Preserved ensures that the beautiful springtime flavors of your baby artichokes will remain intact. They will not be drowned in a sea of poor-quality oil or seasoned to death with handfuls of dried oregano and salt. Bone recommends using bottled lemon juice in this recipe because it has a more consistent pH than freshly squeezed. The proper level of acidity is vital in this particular canning process.

Cleaning artichokes is a time-consuming process. The best situation would be to get a friend or two to join you so you can clean and can the artichokes together.

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Marinated Baby Artichokes

- makes 4 pints -

Adapted from by Well-Preserved by Eugenia Bone.

Ingredients

48 baby artichokes (about 6 pounds)
1 cup bottled lemon juice
2 cups white wine vinegar with 5% acidity
1 cup olive oil
2 garlic cloves, sliced (about 1 tablespoon)
2 teaspoons salt
2 bay leaves

Procedure

1. Remove the tough outer leaves of the artichokes, reducing the volume of the vegetable by half, until each artichoke has the shape of a tear drop or candle flame, is pale pale green to yellow, and is soft to the touch. With a pairing knife, trim the base, removing all the rough surfaces. Cut the artichokes in half and pluck out any thistly interior leaves.

2. In a large nonreactive pot, combine lemon juice, vinegar, oil, garlic, salt, and bay leaves and bring to a boil. Add the artichokes and boil for 10 minutes. Remove the bay leaves.

3. Have ready 4 scalded pint jars and their bands. (To scald, simply dip the jars in boiling water. You don't need to sterilize the jars, as you will be processing them for over 10 minutes.) Simmer the lids in a small pan of hot water, to soften the rubberized flange. When the jars are dry but still hot, remove the artichokes from the marinade with a slotted spoon and pack them into the jars, filling the jars about three-quarters full. Resist the temptation to overpack or you will compromise your seal. Cover the artichokes with the marinade, distributing the garlic evenly and leaving 1/2 to 3/4 inch of headspace. Wipe the rims, set on the lids, and screw on the bands fingertip tight.

4. Place the jars in a pot fitted with a rack and add enough water to cover the jars by 3 inches. Cover the pot and bring the water to a boil over high heat. Process the artichokes for 25 minutes. Turn off the heat and remove the lid. After a few minutes remove the artichokes.

5. Allow the jars to cool completely before checking the seals. Allow the artichokes to season for 2 weeks before using, after which they'll keep in a cool, dark place for about a year. Once opened, keep in the refrigerator.

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Tags: artichokes, canning, Cook the Book, Eugenia Bone, preserving, Well-Preserved