Pickled Artichokes
Pickled artichokes are a Mediterranean delicacy often enjoyed in salads or as part of antipasti platters. The slightly nutty flavor of artichokes perfectly complements the refreshing tanginess of the pickling brine. Homemade pickling is a great way to preserve the rich flavor and nutrients of artichokes. This recipe is easy to make and offers a special flavor experience for those who love Mediterranean cuisine. If you want to try something new, this recipe is the perfect choice!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the artichokes, trim the tough outer leaves, and remove the prickly tips. Halve them and soak in water mixed with lemon juice to prevent browning.
2
Bring a large pot of water to a boil, add the artichokes, and cook for 5 minutes, or until slightly softened. Drain and let cool.
3
Place the artichoke pieces, thinly sliced garlic, and bay leaves into a sterilized jar.
4
In a saucepan, bring the vinegar, water, sugar, salt, black peppercorns, mustard seeds, and dill to a boil. Let it simmer for a couple of minutes, then remove from the heat and allow to cool to room temperature.
5
Pour the cooled brine over the artichokes, ensuring they are completely submerged.
6
Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld.
7
For the best flavor, let the pickled artichokes stand in the refrigerator for at least 48 hours before consuming.
