Marinated Baby Artichokes with Hot Pepper
Tender baby artichokes preserved in a flavorful marinade of lemon juice, white wine vinegar, olive oil, garlic, and spicy pepper flakes. This recipe yields delicious pickled artichokes perfect for antipasto platters or as a zesty side dish.
Ingredients
- •24 whole baby artichokes
- •½ cup fresh lemon juice
- •1 cup white wine vinegar
- •½ cup olive oil
- •2 cloves garlic
- •1 teaspoon pickling salt
- •½ teaspoon hot pepper flakes
Cooking Instructions
- 1.
In a large nonreactive pot, combine the lemon juice, vinegar, oil, garlic, pickling salt, and pepper flakes. Bring to a boil. Add the artichokes, cover, and boil for 10 minutes.
15 min
- 2.
Have ready 2 clean pint jars and bands, and new lids that have been simmered in hot water to soften the rubberized flange. Remove the artichokes from the marinade with a slotted spoon and pack them into the jars, filling the jars about three-fourths full. Resist the temptation to overpack or you will compromise the seal. Cover the artichokes with the marinade, distributing the garlic and hot pepper evenly and leaving 1/2 inch of headroom. (Refrigerate any leftover marinade: It holds for months.) Wipe the rims, place on the lids, and screw on the bands fingertip tight.
15 min
- 3.
Process the jars in a water bath for 25 minutes. You can process 4 half-pints for the same amount of time. Be sure to make altitude adjustments when preserving.The artichokes will be ready to eat in 2 weeks.
25 min
