Ingredients
1/2 cup lemon juice
5 1/2 lb baby artichokes
4 cup white vinegar
7 tbsp kosher salt
8 cloves garlic, thickly sliced
1 lemon, thinly sliced, seeds removed
1 tbsp black peppercorns
1 tbsp white peppercorns
20 sprigs fresh thyme
Directions
1. In a large bowl, combine lemon juice and 2 C of water. Remove tough
outer leaves from artichokes and cut across tops about 1 inch from
heart. Trim stems to remove dark tough skin. Cut away any bruises or
bad spots. Place artichokes in lemon water.
2. Wash 4 one-pint canning jars, lids, and screw bands in hot, soapy
water and rinse well. Place jars upright on a wire rack in the bottom
of a large pot. Fill pot with hot water until jars are submerged by 1
to 2 inches, and bring to a boil. Boil for 15 minutes. Turn off heat;
leave jars in water. Sterilize lids according to manufacturer's
instructions.
3. Combine vinegar, 1 1/2 C water, salt, garlic, and sliced lemon in a
large pot and bring to a boil. Drain artichokes, add to pot, and
simmer for
1 minute.
4. Using stainless-steel tongs, remove jars from water and place on a
layer of clean towels. Divide peppercorns evenly among jars. Add 5
sprigs thyme to each jar. Using a clean slotted spoon, remove
artichokes, garlic, and lemon slices from pot and pack tightly into
jars, pressing them down with the back of a clean spoon. Leave 1/4
inch of space beneath the rim of the jar. Pour hot liquid over
artichokes, covering them by 1/4 inch and leaving 1/2 inch of space
at the top of each jar. Slide a clean plastic chopstick or wooden
skewer along the side of the jar to release any air bubbles. Wipe
mouth of jar with a clean, damp cloth. Place hot lid on jar; screw on
band firmly without forcing.
5. Place a wire rack in the bottom of a large pot and fill partway
with hot water. Using a jar lifter, place the jars on the rack. Add
enough hot water to cover by 2 inches, and bring to a boil. Boil for
10 minutes. Remove jars from water bath with jar lifter; let stand on
clean dish towels for 24 hours. Check cool jars for the slight
indentation in the lids that indicates a vacuum seal. Jars that do
not seal properly or that leak during processing should be stored in
the refrigerator and pickles consumed within a week. Allow sealed
pickles to mellow in a cool, dry place for a few days before serving.
Store opened jars in the refrigerator.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Servings: 4 pints
Pickled Baby Artichokes - Martha Stewart Livi Recipe brought to you by Recipe Ideas
Categories: Soup; Stew; Vegetable
The History of Recipes
Recipes as an idea can be found far back into ancient history, certainly as far back as early Egypt, and quite possibly further than that. Interesting though that maybe, generally, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to historians is a collection of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Moving our culinary historical trip onwards, we have a couple of interesting books dating from the 1300s - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that is popular today, but instead recipes for the types of food prepared for the rich people of the time. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from Arab cooking, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices created a torrent in publications on food, many of which are now in private libraries. Over the next few hundred years, the wealthy families of Europe competed with each other to offer the most exotic banquets, and as a consequence, chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. When we get to the 20th century, recipe books were in great demand, mostly due to more people being able to read, increased leisure time and having more money. The arrival of TV brought us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Pickled Baby Artichokes Martha Stewart Livi recipe.
