Lisa Atwood, Rebecca Courchesne, Rick Field

Marinated Artichoke Hearts

Name: Marinated Artichoke Hearts
Yield: Makes 6 half-pint (8-fl oz/250-ml) jars
Ingredients: Juice of 2 lemons, plus 6 Tbsp (3 fl oz/90 ml); 5 lb (2.5 kg) baby artichokes; 12–14 ice cubes; 1½ cups (12 fl oz/375 ml) white wine vinegar (6 percent acidity); 1 Tbsp plus 1 tsp kosher salt; Long, thin curls of zest from 4 lemons, removed with a cocktail citrus zester; Long, thin curls of zest from 4 lemons, removed with a cocktail citrus zester; 6 cloves garlic, thinly sliced; 6 pinches red pepper flakes; 1 Tbsp fines herbes; 1½ tsp peppercorns; ¾ cup (6 fl oz/180 ml) extra-virgin olive oil

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Re-creating deli-style pickled artichoke hearts at home is surprisingly easy, and their texture and flavor are superior to store-bought. Don’t be put off by the need to trim the artichokes. Once you prepare the first few, the rest of the batch will go quickly.

Ingredients

Juice of 2 lemons, plus 6 Tbsp (3 fl oz/90 ml)

Preserve
Gluten-free
Vegan

Method

Have ready hot, sterilized jars and their lids.

Half fill a large bowl with water and add the juice of 2 lemons. Working with 1 artichoke at a time, snap off the outer leaves until you reach the tender inner leaves. Cut off the top ½ inch (12 mm), then cut off the stem and trim any dark green skin from the base. Cut the artichoke into quarters,