January 31, 2023
Preserved artichoke hearts
MAKES 120 pieces
Prep. time: 45mins + Canning
Cooking time: 20mins
10 cloves garlic thinly sliced
500ml white wine
200ml white wine vinegar
2 tsps. salt
2 tbsps. olive oil+ extra to top
1. Sterilize 3 jars large enough to hold all the artichoke hearts.
2. Fill a bowl with water large enough to hold the cleaned hearts. Using a peeler remove the rind from the lemon and set aside. Squeeze the juice of whole lemon into the water.
3. Wearing gloves, start by peeling off the tough, outer leaves until you reach the inner softer leaves. With a small sharp knife, peel the base and the stalk. Place in the water and lemon mixture straight away to prevent the hearts from discolouring.
4. Cut each heart into 4 and using a small teaspoon remove the tough, fury middle bit.
5. Heat oil 2 tbsps. of oil in a large enough, shallow pot to hold all the hearts. Drain the hearts well and place in the pot, mix well with a tablespoon and sauté for 2 minutes.
6. Add the garlic and sauté for a further 2 minutes.
7. Add the wine, vinegar and the salt and bring to the boil. Reduce the heat and simmer for 10 -15 minutes. The artichoke hearts should be just about cooked. They should still retain a bite.
8. Transfer the hearts to a colander and leave to drain for about an hour.
9. Transfer the drained hearts to the sterilized jars and cover with olive oil and seal the jars well.
10. Check the jars again in a day or two and top up with more oil if necessary.
11. Allow to sit for at least a week before opening.
Preserved artichoke hearts are a good addition to your cupboard staples, drained and added to a nice salad, make a quick pasta dish or as part of a nice Mediterranean spread. The oil can later be used itself in dressings and vinaigrettes as it will have a nice artichoke infusion.
Tips for making your preserves lemons last once opened.
Make sure the jars are well sterilized
Placing the hearts quickly in the lemon water mixture will prevent discoloration since the go black very quickly
Never use your fingers to extract the hearts from the jar
Never use metal utensils to extract the hearts
Always keep them submerged and covered with a thin film of oil.
Pay attention not to over cook the hearts as these will continue to soften in the oil.