The bay leaves give these artichokes a subtle woodsy, almost piney flavor, and you can really taste the citrus and spice. They would be perfect in salads (naturally), as a pizza topping, or as part of an antipasti platter. The best part is you use frozen artichoke hearts—so easy! No stemming, blanching, or trimming of outer leaves required.
'jarring' on Serious Eats
Though pickling, freeze-drying, smoking, and other forms of food preservation were a way of survival before, now they've become more of fun, crafty projects. The kitchen has become a workshop space for food lovers to produce artisanal, hand-labeled creations. But how much do you really know about the work that goes into it?