Spicy Pickled Artichoke Hearts
Spicy pickled artichoke hearts are a Mediterranean delicacy that perfectly complements salads, meat dishes, or antipasti platters with their tangy flavor and spicy aromas. Jalapeño and dried chili peppers add an extra fiery touch to this dish, which is also popular in Italian and Spanish cuisine. The traditions of pickling and fermenting have existed for centuries, and this recipe is a modern, spicy version of this classic process. If you love bold and distinctive flavors, you should definitely try this recipe!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the artichokes, trim off the tough outer leaves, and remove the prickly tips. Halve them and soak in water mixed with lemon juice to prevent browning.
2
In a large pot, bring water to a boil and cook the artichokes for 5 minutes, until slightly tender. Drain and let cool.
3
In a sterilized jar, arrange the artichoke pieces, thinly sliced garlic, bay leaves, dried chili peppers, and sliced jalapeño peppers.
4
In a saucepan, bring the vinegar, water, brown sugar, salt, black peppercorns, mustard seeds, cumin seeds, coriander seeds, and dill to a boil. Let simmer for a few minutes, then remove from heat and let cool to room temperature.
5
Pour the cooled spicy pickling 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 stand in the refrigerator for at least 48 hours before serving.
