Pickled artichokes are a delicious Mediterranean appetizer that can be served with drinks and put on the festive table. BUT they are prepared much easier than it might seem. Are going only tender cores that are peeled from coarse leaves and immediately put into acidified water. Artichokes are boiled for about 15 minutes until soft, and then they are poured with a tart-spicy marinade based olive oil, white wine and lemon juice with added roasted garlic, tarragon and thyme. Lay out the artichokes in the marinade in banks and keep in the refrigerator for up to 10 days or serve after of how they infuse a little.
Recipe author – Amanda Freitag – American chef, restaurant owner, a highlight of culinary TV shows
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Time: 2 hours. Difficulty: medium Quantity: 3 l. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 lemons cut in half
- 16 small artichokes (or 6 large)
- 3 tbsp. l + 0.5 tsp coarse salt
- 4 tbsp. + 2 tbsp. l olive oil
- 2 heads of garlic, cut in half
- 1 bunch fresh thyme
- 1 bunch of fresh tarragon
- 1 tbsp. white wine
Recipes with similar ingredients: lemon, artichokes, garlic, thyme, tarragon, white wine
Recipe preparation:
- Fill a large pot with cold water and squeeze into it 3 lemon (this is called acidified water). Don’t bet on stove. Cut artichoke cores to be laid right in lemon water so that they do not darken.
- Trim artichokes. Put the artichoke on its side and cut brown woody stem tip. Then sharp or jagged with a knife, cut off the upper third of the pointed leaves of the artichoke, leaving flattened apex. Hands tear hard outer leaves with lower part of artichokes so that most of the leaves remain on location. Put the artichoke on the board again and this time cut it in half, from stem to apex. Knife or peeler carefully remove the top layer of the stem. Scoop out with a spoon inedible fluff from the center of the artichoke and you get peeled the core. Put it in acidic water immediately. Repeat the same most with the rest of the artichokes.
- Boil artichokes. Add to pan if necessary more water to fully cover artichokes. Add to water 3 Art. l salt. Place the pot on medium heat and bring water to boiling. Cook artichokes for about 15 minutes, or until they will not be easily pierced with the tip of a knife. Drain the water. Shift artichokes in a large bowl.
- Pickle artichokes. In a large saucepan over medium heat heat 2 tbsp. l olive oil. Add the halves of garlic cut down and fry until golden brown, 3-4 minutes. Add thyme and tarragon. Squeeze the remaining 3 lemons into the pan and there throw the lemons yourself. Add wine and simmer over high heat until it does not evaporate twice, about 5 minutes. Add the remaining 4 tbsp. olive oil and the remaining 0.5 tsp. salt. Bring the marinade to boil, then turn off the heat.
- Gently pour artichokes with hot marinade and mix. Arrange artichokes and marinade in jars with lids or in airtight containers and refrigerate. Marinate before serving at least 1 hour, and better during the night. Do not refrigerate more than 10 days.
