Pickled Artichokes
2 c Fresh lemon juice 4 c Water 36 To 40 medium artichokes 3 Lemons, halved 4 c Distilled white vinegar 1/2 ts Salt 2 Garlic cloves 4 Bay leaves 1/2 ts Dried basil 1 ts Dried orega...
Ingredients
- 2cup fresh lemon juice
- 4cup water
- 36to 40 medium artichokes
- 3lemons, halved
- 4cup distilled white vinegar
- 1/2tsp salt
- 2garlic cloves
- 4bay leaves
Directions
- 1
2 c Fresh lemon juice 4 c Water 36 To 40 medium artichokes 3 Lemons, halved 4 c Distilled white vinegar 1/2 ts Salt 2 Garlic cloves 4 Bay le
- 2
They're one of the best tasting and most beautiful preserves on my pantry shelf
- 3
The pale, creamy yellow leaves around the artichoke heart glisten in the oil-herb vinegar brine, and sometimes a faint hint of purple on the
- 4
Their rustic taste recalls the simple antipasti of Italy's country trattorias
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Combine the lemon juice and water in a saucepan large enough to eventually hold all the trimmed artichokes
- 6
Prepare the artichokes, one at a time
- 7
Cut off and discard card the stem, then halve the artichoke from tip to stem end
- 8
Immediately rub the cut surface with a lemon half to prevent discoloring