To Preserve Artichokes In Pickle
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France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 7 ingredients
- Butter
- Cut
- Water
- Artichokes
- a glass of vinegar
- Salt
- Pickle
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Choose some fine artichokes and prepare them as if for immediate cooking, that is to say, cut off the tails and the ends of the leaves ;
- then soak them in boiling water till you can remove the choke easily ;
- when you have removed it, sprinkle the inside with fine salt^ and place them in a stone jar^ which fill with water^ and throw a good handful of salt ;
- let them remain a night.
- The next day change the water^ put two or three handsful of salt and a glass of vinegar to make a strong pickle.
- Cover it with melted butter ;
- and when you wish to use them^ steep them in lukewarm water, to take off the taste of the pickle, and boil or stew them.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife