A delicate, light preserve made by simmering cleaned artichoke hearts in lemon water, then storing them in jars with olive oil. Serve it as part of a meze spread or an olive-oil dish selection.
Remove the tough leaves and fuzzy choke, keeping only the hearts. Place them in lemon water right away to prevent discoloration.
Simmer the cleaned artichoke hearts in lemon water until tender, then drain.
Pack the cooked artichokes tightly into sterilized jars.
Mix the olive oil, water, and salt. Pour it over the artichokes until they are completely covered. Seal the jars and store them in the refrigerator.
Important: Soak the artichokes in lemon water as you clean them to keep your hands from darkening, and be patient because the process can take a while. Sterilize the jars and keep the artichokes completely submerged under the olive oil. Store the jars in the refrigerator; after opening, keep them refrigerated and use them soon.
Bu miktar kaç kişilik oluyor, biraz belirsiz kaldı? Bu tarifte şeker miktarını azaltsam tadı çok mu değişir? Tarifte glutensiz un kullanılabilir mi acaba?
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
