How do you preserve these lovely globe artichokes we have got now?

judyr


Joined: 07/07/2009
Posts: 956

Message Posted:
06/03/2011 12:41

Have done the usual trim them, boil and then eat with a lovely aioli, scraping each leave etc.... but how do you turn them into thise lovely ones that you get in antipasta with not just the choke itself but with some of the tender leaves too... I am hoping Lilli might enlighten me?

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
06/03/2011 12:43

I have done this , cook them , bottle them with slivers of garlic , and cover with olive oil

Simbas

judyr


Joined: 07/07/2009
Posts: 956

Message Posted:
06/03/2011 12:48

Do you leave them whole or cut them into quarters/eighth? Also how do the leaves become tender?

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
06/03/2011 13:03

I sliced mine , i quarted mine , i didn't use the leaves though

Simbas

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
06/03/2011 18:47

hi judyr,

lilli just told me about your post, this is what we do to preserve artichokes in Italy.

Squeeze the juice of about ten lemons in a bowl. wash the artichokes and dry them well.

Cut the stem and take the outside leaves off.

dip them in to the juice. Boil a litre of white wine and add 2 tablespoon of vinegar and some bay leaf.

Dry the artichokes from the lemon juice and cook them into the wine for about 15 minutes.

not more than that so they can stay al dente.

take them out and let them dry for a day.

take the hearts out and section them in four.

put them in a glass jar and cover them with olive oil.

two days later top the oil because they will absorb some of it.

now they are ready for u.

enjoy

Guido

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
06/03/2011 19:09

judy so sorry We have not long got in from the Sunday lunch service. I didn't see the post but felt Guido was better qualified than me to answer. I just love artichokes just with a vinaigrette or melted butter dressing

judyr


Joined: 07/07/2009
Posts: 956

Message Posted:
06/03/2011 20:58

Guido and Lilli,

Thank you so very much for that - I will try that method tomorrow when i have bought some more artichokes -I still have many lemons on the tree and 20 litres of olive oil that we made from our olive trees so they will be truely home produced. We enjoyed today's in a pasta salad with a barbequed chicken and the rest went in a jar with olive oil, garlic and lemon zest, fingers crossed!

yorgozlu



Joined: 16/06/2009
Posts: 4437

Message Posted:
06/03/2011 21:06

I just love the stuffed artichokes with mince and rice...................Cypriot style.



Off to ring my mum and order tomorrows dinner.

judyr


Joined: 07/07/2009
Posts: 956

Message Posted:
06/03/2011 22:59

Sounds good - perhaps she can do me a plate to try?!

yorgozlu



Joined: 16/06/2009
Posts: 4437

Message Posted:
07/03/2011 00:07

How about,I'll get my mum to me,you come over as well,make it here and EAT it here as well?