Quick Pickled Artichokes Recipes
QUICK PICKLED ARTICHOKES
This is the BEST quick pickled artichokes recipe! Sweet, salty and vinegary and only 5 ingredients! Pickle the hearts and leaves for cheese boards for an extra treat!
Provided by Dani Meyer
Categories Appetizers & Snacks
Time 30m
Number Of Ingredients 5
Steps:
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil in a large pot.
- Remove the outer edible leaves from the artichokes and set aside.
- Remove the inner unedible leaves and fuzz from the heart of the artichokes. Rinse well to remove any fuzz.
- Hearts can be pickled whole or cut into quarters.
- Add hearts and as many leaves as desired into the hot brine and allow to soak for 20 minutes (we usually eat or save a lot of them and pickle just enough for the board)
- Serve on cheese board. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 368 kcal, Carbohydrate 81 g, Protein 4 g, Fat 1 g, Sodium 78 mg, Fiber 7 g, Sugar 68 g
EASY MARINATED ARTICHOKES
Store-bought marinated artichokes are too expensive and are consumed faster than the time it takes to open the jar. I created this recipe with simple ingredients that are already found in the kitchen. It's delicious by itself, but feel free to experiment and even make your own artichoke salad. It's not like the real deal...it's better! Enjoy immediately or chill the marinated artichokes for at least an hour before serving.
Provided by KnifeForkandaSpoon
Categories Appetizers and Snacks
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
- Seal the container and shake to emulsify the mixture.
- Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 15 g, Fat 13.6 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 1892.4 mg, Sugar 0.1 g
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PICKLED SUNCHOKES RECIPE - PICKLED JERUSALEM ARTICHOKES
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4.8/5 (4)Total Time 1 hrCategory AppetizerCalories 38 per serving
- Cut jerusalem artichokes into 1/2 inch pieces and put any cut pieces into a bowl of water with the lemon juice in it -- they will discolor otherwise. When you have them all cut, mix the 4 cups water, 1 tablespoon of the turmeric (or the sliced fresh turmeric root) and the 1/4 cup salt. This is your brine. Brine the sunchokes overnight, about 8 to 12 hours.
- To make the pickling liquid, mix the vinegar, sugar, 1 cup water, the rest of the turmeric (if you are not using fresh turmeric root), mustard seed, dry mustard, chiles, cloves and bay leaves (basically everything else) and bring to a boil. Stir well and let it cool to room temperature.
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PICKLED ARTICHOKES RECIPE - HOW TO PRESERVE ARTICHOKES
From honest-food.net
4.6/5 (10)Total Time 1 hr 5 minsCategory SnackCalories 233 per serving
- Put everything but the artichokes in a large pot and bring it to a boil. Cover and turn off the heat.
- Fill a canning kettle (I use a stock pot) with enough water to cover the quart Mason jars you will need to can these artichokes. You will need something on the bottom of the pot to keep the glass jars off the bottom. I use a steel veggie steamer with the feet pulled off, or you could use spare jar rims. Put it on medium heat.
- Get a large bowl and fill it with cold water. Squeeze 2 lemons into the water and drop the lemons into the bowl. Pick off the tough outer leaves of the artichokes, leaving only the ones that are tightly attached and yellow at the center. Slice off the top of the artichokes, and trim the outer layer off the choke bottom, leaving as much as you can -- you need a sharp knife for this. Rub the artichoke all over with cut lemon and drop it into the bowl with the lemons. This prevents them from oxidizing and turning brown. Repeat until you are done.
- Turn the heat back onto the pot with the seasoned vinegar and oil. Put the artichokes in that pot, stir around and bring to a boil. With a slotted spoon, fill the Mason jars 3/4 full with the artichokes. Ladle the vinegar-oil mixture over the chokes evenly. If you run out of sauce, you can add a little vinegar and oil to top off. Make sure the rims of the jars are clean and dry, and that you are using brand-new lids. Close the jars.
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