An elegant and light preserve where cleaned artichoke hearts are boiled with olive oil and lemon and stored in jars for winter. It's served as a distinguished part of meze plates and olive-oil dishes.
Remove the tough leaves and fuzzy parts of the artichokes, leaving only the heart, and immediately place in lemon water to prevent browning.
Boil the cleaned artichoke hearts in lemon water until tender, then drain.
Pack the boiled artichokes tightly into sterilized jars.
Mix the olive oil, water, and salt, and pour over the artichokes so they are completely covered, then seal the jar and store in the refrigerator.
Important: soak your hands in lemon water while cleaning artichokes so they don't darken; the process can take a while, so be patient. Jars must be sterilized, and the artichokes must stay completely under the olive oil. Once opened, it should be stored in the refrigerator and consumed within a short time.
Adding a bit of lemon juice to the artichokes' blanching water helps preserve their whiteness; scrape the fuzzy choke in the heart thoroughly with a spoon.
Admin DadaGastro · verified in test kitchenBu 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.
Your suggestion, complaint, or question — we listen to all of them.