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Pickled Artichokes


Ingredients for Making Pickled Artichokes

  1. Artichoke 4 pieces (medium)
  2. Lemon 2 pieces
  3. Balsamic vinegar 2 tablespoons
  4. Garlic 1-2 prongs
  5. Parsley 3 branches
  6. Olive oil 300 milliliters
  7. Salt to taste
  8. Ground black pepper to taste
  9. Distilled water 3 liters
  • Main ingredients: Artichoke, Garlic, Lemon
  • Serving 1 serving
  • World CuisineItalian Cuisine

Inventory:

Knife - 2 pieces, Cutting board - 2 pieces, Deep pan, Kitchen scissors, Stove, Deep bowl - 2 pieces, Tablespoon, Paper kitchen towels, Table fork, Garlic press, Sterilized liter jar with lid, Manual juicer, Skimmer, Refrigerator, Deep plate

Cooking Pickled Artichokes:

Step 1: prepare lemon water.


First of all, we take 1 lemon, cut it into 2 parts with a knife and squeeze the juice into a deep bowl, using a manual juicer. Pour 3 liters of pure water there and mix the liquids with a tablespoon until smooth.

Step 2: prepare artichokes.


For pickling, it is better to choose fleshy, large artichokes, because during the cleaning most of the hard leaves are removed from them and more pulp remains, which is worth pickling.

We rinse them under cold running water from any kind of pollution, dry them with paper kitchen towels from excess moisture, put them on a cutting board and, using kitchen scissors, remove external hard leaves from the artichokes, and clean the stalk from the top layer of the skin.

Cut off the top of the soft leaves from artichokes, you need to remove only a couple of centimeters. Then we take an ordinary tablespoon and with it we take out the fluffy core - hairs from artichokes. We act carefully so as not to touch the pulp, it is the most delicious. As a result, only the bottom and fleshy base of the petals should remain.

After we cut each artichoke into 2 halves and re-wash them under cold running water.

Then we put them in a bowl of lemon water, artichokes darken very quickly, and lemon liquid will help maintain their light color. We stand them in this form 5 to 10 minutes.

Step 3: cook artichokes.


Now we take a deep pan and pour lemon water into it along with artichokes. We put on the stove, turned on a strong level, and bring the liquid to a boil. When the water boils, reduce the temperature of the plate to an average level and cook artichokes for 30 - 40 minutes. Cooking time depends on the density and maturity of artichokes.

You can check their readiness with a fork, the teeth of the cutlery should smoothly enter the flesh and also smoothly exit. When the artichokes are cooked, turn off the stove, use a slotted spoon to remove them from the pan, transfer to a clean, deep bowl and let cool to room temperature.

Step 4: prepare the marinade.


While the artichokes are cooling down, we are preparing a dressing, washing parsley branches under running water, shaking the excess liquid over the sink, putting it on a cutting board, finely chopping and sending it into a deep bowl. Squeeze the juice of 1 lemon there, peeled the garlic cloves through a garlic press, pour in the right amount of balsamic vinegar, vegetable oil, put salt and black pepper to taste. Mix with a tablespoon until smooth.

Step 5: pickle artichokes.


Cooled artichokes are squeezed out of excess water, laid on a cutting board and cut into smaller pieces of arbitrary shape. After we transfer them to a sterilized jar and fill them with the prepared marinade. We close the container with a tight lid and put it in the refrigerator for at least 2 - 3 hoursat most 1 day.

Step 6: serve the pickled artichokes.


Pickled artichokes are served chilled as a snack. If desired, this yummy can be used as a side dish, add to any salads of fresh vegetables or pizza. This dish contains only 60 kilocalories and can be considered dietary. Enjoy it!
Enjoy your meal!

Recipe Tips:

- At will, the set of spices can be adjusted by reducing or increasing their number, and also for spices you can use spices such as cloves, cinnamon, savory, bay leaf and many other types.

- Instead of olive oil, you can use refined sunflower oil.

- For greater sharpness, you can add 1 crushed hot pepper to the marinade no more than 2 - 3 centimeters long.

- If you purchased artichokes, but are going to cook them the next day, in this case it is worth storing them like flowers by putting the stems in a jar of water or you can wrap the artichokes in a canvas napkin and put in the refrigerator in the vegetable compartment.