Roman−Style Artichokes in Oil
GreekVegetarianAdvanced600 minBy Northstar
Ingredients
Servings
4
- 75 each very small artichokes
- 0 cup lemon juice
- 3 quart water
- 1 clove garlic per pint
- 0.5 tsp dried basil or 1 teaspoon chopped fresh basil per pint
- 0.3 tsp dried mint or 1/2 teaspoon chopped fresh mint per pint
- 6 cup olive oil
Instructions
- 1
Remove outer leaves from artichokes; cut off bud tops and stem ends (leave 1 1/2-inch stem if possible).
- 2
Wash thoroughly.
- 3
In a large pot, combine lemon juice and quarts water.
- 4
Add artichokes, bring to a boil and simmer 10 minutes.
- 5
Drain and place artichokes in large bowl or crock.
- 6
Add equal parts of vinegar and water to cover artichokes.
- 7
Cover and let stand 10 hours or overnight.
- 8
Drain liquid.
- 9
Add garlic, basil and mint to clean, hot jars.
- 10
Pack in artichokes and cover with oil, leaving 1/2-inch headspace; seal.
- 11
Process in boiling water bath 30 minutes.
- 12
Yields 6 pints.
Tags
greekjoy-of-canning