Marinated Baby Artichokes with Hot Pepper

Ingredients for Marinated Baby Artichokes with Hot Pepper

• 24 baby artichokes (about 2.7kg ), trimmed

• 120ml fresh lemon juice

• 240ml white wine vinegar (5% acidity)

• 120ml olive oil

• 2 garlic cloves, sliced

• 1 teaspoon pickling salt

• 1/2 teaspoons hot pepper flakes

How to make Marinated Baby Artichokes with Hot Pepper

In a large nonreactive pot, combine the lemon juice, vinegar, oil, garlic, pickling salt, and pepper flakes. Bring to a boil. Add the artichokes, cover, and boil for 10 minutes.

Have ready 2 clean pint jars and bands, and new lids that have been simmered in hot water to soften the rubberized flange. Remove the artichokes from the marinade with a slotted spoon and pack them into the jars, filling the jars about three-fourths full. Resist the temptation to overpack or you will compromise the seal. Cover the artichokes with the marinade, distributing the garlic and hot pepper evenly and leaving 1/2 inch of headroom. (Refrigerate any leftover marinade: It holds for months.) Wipe the rims, place on the lids, and screw on the bands fingertip tight.

Process the jars in a water bath for 25 minutes. You can process 4 half-pints for the same amount of time. Be sure to make altitude adjustments when preserving.The artichokes will be ready to eat in 2 weeks.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.