![]() ![]() Process in the boiling water bath for 15 minutes (see NOTE, below). ![]() ![]() Clean the rim of each jar with distilled white vinegar to cut residual oils, place the warmed lids on and finger-tighten the rings (not too tight). Run a chopstick or flat plastic knife along the inside of the jar to remove any air bubbles. Make sure 1 garlic clove, 1 strip of lemon zest and 1 teaspoon salt goes into each jar. If there is not enough marinade to cover, add oil as needed to leave 1/2 inch headspace at the top of each jar. Whisk the marinade well and divide among the jars. Tuck them in as tightly as possible without breaking or bruising. Use a slotted spoon to transfer the artichokes to the sanitized jars, dividing evenly and stacking the small ones and first cutting the medium ones into quarters. Bring to a boil cook for 5 minutes, then remove from the heat. Meanwhile, make the marinade: Combine the reserved lemon juice, vinegars, oil, oregano, crushed red pepper flakes and garlic cloves in a small saucepan over high heat. Cook, uncovered, until fork-tender, about 10 minutes. Bring the pot filled with lemon water and artichokes to a boil over high heat, then reduce the heat to medium or medium-low so the water is barely bubbling. (For baby artichokes, trim only to any inner leaves without a thorn.) As each choke is trimmed, drop it into the pot.Īdd 1/4 cup of salt. Use a grapefruit spoon, melon baller or side of a teaspoon to scrape away the fuzzy choke, revealing the meaty part of it, then quarter the entire choke. Use a sharp knife or vegetable peeler to peel the choke, then make a clean cut across the end of the stem, retaining the tender portion. To trim the artichokes, pull the leaves from each one, snapping them where they naturally break. Strain and reserve the juice for the marinade. Place the spent lemon halves in a 5-quart nonreactive (not aluminum or copper) pot fill it with cold water. Store them in the refrigerator for up to 10 days.Halve and juice the lemons. Marinate for at least 1 hour, but ideally overnight, before serving. Transfer the artichokes and marinade to mason jars with lids or airtight containers and refrigerate. Bring the marinade to a boil, then turn off the heat.Ĭarefully pour the hot marinade over the artichokes and stir to combine. Add the remaining 4 cups olive oil and the remaining 1/2 teaspoon salt. Add the wine and simmer on high heat until it has reduced by half, about 5 minutes. Squeeze the remaining 3 lemons into the pan and throw in the squeezed lemon halves as well. Add the garlic halves cut-side down and sear them until lightly golden, 3 to 4 minutes. Marinate the artichokes: In a large saucepan, heat 2 tablespoons olive oil over medium-low heat. Transfer them to a large bowl and set aside. Poach the artichokes for about 15 minutes, or until they're easily pierced with the tip of a knife. Place the pot over medium-low heat and bring the water to a simmer. Season the water with 3 tablespoons salt. Poach the artichokes: Add more water to the pot if needed to cover the artichokes. Repeat to trim the rest of the artichokes. Voila-you have an artichoke heart! Quick, put it in the acidulated water. Use a spoon to scrape away the inedible furry choke in the center of the artichoke. Using a paring knife or a peeler, carefully peel off the outermost layer of the stem. Lay the artichoke on the board again and this time cut it in half lengthwise, from stem to top. Use your hands to tear off the toughest outermost leaves from around the bottom of the artichoke, leaving most of the leaves untouched. Using a very sharp or serrated knife, cut the top one-third of the thorny artichoke leaves off, leaving a flattened top. Trim the artichokes: Lay an artichoke on its side and trim the brown woody tip of the stem. The cut artichoke hearts have to head straight into the lemon water to keep them from browning. ![]() Fill a large pot with cold water and squeeze 3 of the lemons into it (this is known as acidulated water). ![]()
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