Pickled Artichokes for the Pantry
Artichoke hearts pickled in jars — in Argentina escabeche de alcauciles, the classic you always have in the fridge: cooked in a vinegar broth and then kept in oil with bay, garlic and peppercorns. For antipasti, for salads, or to give away in a jar.
Two rules decide how long they keep and how they feel. The artichokes come out of the broth firm — they carry on cooking in the jar, and overcooked ones turn to mush. And in the jar: whatever sticks out of the oil spoils. Check after every time you take some out that everything is still covered.
The other three preparations: baked with garlic and parsley, stuffed and baked and crumbed and fried.
Ingredients
- 8 medium artichokes
- 2 lemons
- 250 ml distilled vinegar (1 cup)
- 250 ml water (1 cup)
- 375 ml sunflower or olive oil (1 1/2 cups)
- 2 carrots, sliced
- 1 large onion, cut into thick strips
- 4 whole garlic cloves, peeled
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp dried oregano
- 1 tbsp coarse salt
Method
- 1
Trim the artichokes down to the hearts with the tender leaves only: pull off the tough leaves, cut off the top half, peel the base and the stem. Quarter them, remove the hairy choke and drop them straight into water with the juice of the lemons.
- 2
In a wide pan, bring the vinegar to the boil with the water, the coarse salt, the bay and the peppercorns. Add the carrot and the onion and cook for 10 minutes.
- 3
Add the drained artichokes and cook for another 12-15 minutes, until they are tender but firm: they will finish cooking in the jar, and overcooked they go soft.
- 4
Drain everything, keeping the vegetables, and discard the cooking liquid (or keep a few spoonfuls if you like a sharper pickle).
- 5
Layer the artichokes and the vegetables into sterilised jars, alternating with the garlic and the oregano, without packing them too tightly.
- 6
Cover completely with the oil, moving the jar so no air bubbles are left. Everything that stays under the oil keeps; anything that sticks out spoils.
- 7
Close the jars, let them cool and refrigerate. Wait at least 48 hours before eating so they take on the flavour. They keep up to 3 weeks refrigerated and always covered in oil.