Baby artichokes preserved under oil is a delicacy from Sardegna!
This is the basket used to collect artichokes. You wear it like a backpack and walk through the field, cutting artichokes and tossing them into the pack. It has a plastic board next to your back so you don't get poked by the spiky artichokes.
Artichokes are better when harvested when they are smaller. They offer less flesh but what they do give is more tender and flavorful. The stem is also delicious!
The Sardinian artichoke, with spines and all!
Baby artichokes must be cleaned of all their leaves, down to the heart. They are then halved and soaked in lemon water to preserve their color (well actually to avoid them turning black due to oxidation).
This is a labor intensive process! It takes me approximately 2 minutes to clean each artichoke. I spent 3 hours cleaning one of those baskets on the floor in front of me. Eight of those baskets made 43 jars that sell for approximately 6.50 euro each ($9 USD).
Peeling back the outer layers reveals a beautiful array of colors... I love the purples and greens!
The heart, before the furry center is removed!
Step 1: Drain from lemon water and boil in a ratio of 4:1 Red Wine Vinegar to Water (plus a generous amount of salt)
Step 2: Drain, toss with more salt and cool
Step 3: Boil jars and lids for 10- 15 minutes
Step 4: Layer artichokes with garlic slices and fresh rosemary until just below the neck of the jar
Step 5: When you reach the top, add a few more garlic slices, rosemary, mint leaves and a teaspoon of black pepper corns.
Step 6: Fill to the top with Extra Virgin Olive Oil, making sure all items are covered and under the oil.
Step 7: Seal with a sterilized lid and boil again for 10-15 minutes
Step 8: Remove from boiling water, tighten lid again and wipe. Listen for suction sound and look for small bubbles to all come to the top.
Store for 6 months and enjoy through the summer!
These 6 jars are the result of 3 hours of peeling 1 basket of artichokes! Lots of love in these jars!
No comments:
Post a Comment