A little-known preserve from the Aegean islands, made by simmering artichoke hearts in syrup. This special, labor-intensive preparation adds a surprising flavor to breakfast and to treats served to guests.
Remove the leaves and fuzzy choke, then cut out the hearts. Immediately place them in lemon water to prevent browning.
Boil the trimmed artichoke hearts in lemon water until tender, then drain.
Bring the sugar, water, and vanilla to a boil to make a syrup. Add the artichoke hearts and simmer over low heat.
Add the remaining lemon juice and cook until the syrup thickens. Important: The jam is ready when the artichokes turn translucent and absorb the syrup. While still boiling hot, fill sterilized jars and seal them.
Important: After trimming the artichoke hearts, put them in lemon water right away to prevent browning; do not skip this step. This recipe contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool, dark place.
Malzemeleri sırayla eklemeyi unuttum, kıvamı biraz farklı oldu. İlk seferde dağıldı, ikinci denemede daha iyi tutundu.
Herkese tavsiye ederim, güzel bir tarif. Basit ama nefis bir sonuç.
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