Artichoke time. September 30, 2013

Despite all the rain saturating the soil making it impossible to dig, at least the artichokes are starting to produce beautiful tender artichokes in increasing numbers. On the weekend I marinated my first jar for the season using my tried and true recipe. I think I have posted about this before but no harm in repeating it. 

Prepare the artichokes by stripping off the outer leaves, cutting about 1/3 of the top, cutting in half and removing the choke if there is any. Quickly put the prepared artichoke into  some water acidulated with a bit of lemonjuice. This will stop it browning while you prepare the rest. Mix white wine and white wine vinegar in a half half mix with a few peppercorns and a couple of bay leaves.

Bring to the boil then throw in the artichokes. Bring back to the boil and cook for a few minutes until the artichokes are tender but not overlooked.

Place in a sterilised jar and cover with olive oil. That's it. Ready to eat immediately or else you can store in a cupboard successfully for many months or even a couple of years judging by some in my cupboard.

Another nice recipe for using artichokes is an artichoke risotto recipe in Jamie Oliver Does Spain, Italy, Morocco, Sweden, France. Simply make a basic Risotto Bianco and then add a mix of sautéed artichokes, garlic, thyme and lemon juice. Top with some freshly grated Parmesan to make a delicious meal.