The stems left over from cleaning artichokes, usually thrown away, turn into a crisp pickle within a few hours once thinly sliced and covered with a hot vinegar brine. This pickle adds a tangy note to breakfast spreads, keeps for months in the freezer and travels easily in a picnic basket.
After separating the tough outer leaves of the artichokes, peel the remaining stems and slice them thinly. Drop the slices straight into water with lemon juice to keep them from browning.
Bring the vinegar, water and salt to a boil in a pot. Once boiling, add the garlic, bay leaf and peppercorns and let it boil once more.
Pack the drained artichoke stem slices tightly into a clean jar and pour the boiling brine over them. Close the lid, let it rest at room temperature for at least 3 hours, then refrigerate.
Let the jar cool completely at room temperature before refrigerating it, otherwise condensation inside will soften the pickle. If you freeze it, thaw and eat it the same day rather than refreezing.
If you drop the sliced stems into lemon water right away they will not darken before pickling; you can also sweeten the brine with half a teaspoon of honey instead of a pinch of sugar.
Admin DadaGastro · verified in test kitchenKahvaltı sofrasında peynirin yanına koydum, dokusu gerçekten çıtır çıtır kaldı ve tadı hiç ağırlaşmadı.
Sapları 500 gram tarttım ama elimde daha fazla vardı, sirke ve suyu da aynı oranda katıp bir buçuk katına çıkardım, güzel oldu. Üç saat dinlendirme gerçekten yeterli, ilk saatte bile hafif ekşimeye başlıyor.
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