DIY Pickled Artichokes
Pickled artichokes are great for adding to your cheese platter as an appetizer or added to your salads for a little something extra.
INSTRUCTIONS
In a large pot, add 1/2 cup lemon juice, zest, vinegar, olive oil, garlic, chiles, juniper berries (or pickling spice), bay leaf and sea salt, bring to a boil. Cover and turn off the heat to let the flavors meld while you prepare the artichokes.
Fill a large pot with enough water to cover the Mason jars you will need to can the artichokes. You will need something on the bottom of the pot to keep the glass jars off the bottom, like a metal vegetable steamer, or you could use spare jar rims. Turn the heat to medium.
Fill a medium bowl with water and ice. Cut one lemon in half and squeeze the lemon juice into the bowl, then place the two halves into the bowl. Set aside.
Working with one artichoke at a time, snap off the tough outer leaves until pale-green leaves are exposed. Cut off the top third. Using a paring knife, peel the dark-green layer from base and stem; trim stem. Cut each artichoke in half lengthwise. Place the artichokes in the ice water bath as you work.
Turn the heat back on for the pot with the seasoned vinegar and oil. Put the artichokes in that pot, stir, and bring to a boil. With a slotted spoon, fill the Mason jars 3/4 full with the artichokes. Ladle the vinegar-oil mixture over the chokes evenly. If you run out of sauce, you can add a little vinegar and oil to top off the jars. Make sure the rims of the jars are clean and dry, and that you are using brand-new lids. Close the jars.
Submerge the jars in the now-boiling water of the stockpot. Let this boil for 15 minutes. Let cool on a cutting board until the artichokes return to room temperature.
The artichokes will keep a year. Refrigerate after opening.
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