Serious Eats: Recipes
Cook the Book: Marinated Baby Artichokes
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.
Win 'Well-Preserved'
As always with our Cook the Book feature, we have five (5) copies of Well-Preserved to give away.