Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Marinated Artichoke Hearts

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Marinated Artichoke Hearts Empty Marinated Artichoke Hearts

    Post by Lobo Sat 23 Jan 2016, 11:41 pm

    Marinated Artichoke Hearts Img57l
    Marinated Artichoke Hearts
    Marinated Artichoke Hearts Translucent
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    Prep Time: 60 minutes
    Cook Time: 10 minutes
    Servings: 18
    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.






    • 104

    Ingredients:


    • Juice of 2 lemons, plus 6 Tbs.
    • 5 lb. baby artichokes

    • 12 to 14 ice cubes

    • 1 1/2 cups white wine vinegar (6 percent acidity)
    • 1 Tbs. plus 1 tsp. kosher salt
    • Long, thin curls of zest from 4 lemons, removed with a cocktail citrus zester
    • 6 garlic cloves, thinly sliced
    • 6 pinches of red pepper flakes
    • 1 Tbs. fines herbes
    • 1 1/2 tsp. peppercorns
    • 3/4 cup extra-virgin olive oil

    Directions:

    Have ready 6 hot, sterilized half-pint 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 1/2 inch off the top, then cut off the stem and trim any dark green skin from the base. Cut the artichoke into quarters, cut away any visible choke and place in the lemon water.

    Using a slotted spoon, transfer the artichokes to a large nonreactive saucepan and add 1/4 cup of the lemon water. Set over medium heat, cover and cook, stirring occasionally, until the artichokes are barely tender, about 10 minutes. Return the artichokes to the bowl of lemon water and stir in the ice cubes.

    Meanwhile, in another large nonreactive saucepan, combine the 6 Tbs. lemon juice, the vinegar and salt. Add 1 1/2 cups water, set over medium-high heat and bring to a boil, stirring to dissolve the salt.

    Divide the lemon zest and garlic evenly among the jars, then add a pinch of red pepper flakes, 1/2 tsp. fines herbes and 1/4 tsp. peppercorns to each jar. Pack the artichokes tightly into the jars to within 1 inch of the rims.

    Ladle the hot brine into the jars, leaving 3/4 inch of headspace. Add 2 Tbs. olive oil to each jar, leaving 1/4 to 1/2 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. Let the jars stand undisturbed for 24 hours, and then refrigerate for up to 2 weeks, shaking the jars gently for the first week to mix the flavors. Makes 6 half-pint jars.

    Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

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