Text 17514, 77 rader
Skriven 2011-11-07 04:34:00 av DAVE DRUM (1:123/140)
Ärende: SFGate 976
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Michael Chiarello's Preserved Artichokes
 Categories: Vegetables, Herbs, Citrus, Preserving
      Yield: 7 servings
 
  1 1/2 c  Extra virgin olive oil +
           - more to fill the jars
    3/4 c  Fresh lemon juice
    1/4 c  Quartered garlic cloves
      1 tb Coarse chopped fresh thyme
           - leaves
      3    Bay leaves; torn in half
      1 tb Sea salt
     24 md Artichokes
 
  Serve these marinated artichoke wedges as part of an
  antipasto platter with cured meats. If you prefer not to
  process the jars, keep them refrigerated and use the
  artichokes within two weeks. When you finish a jar of
  artichokes, save any remaining marinade for use on salads,
  vegetables or fish.
  
  Combine the 1 1/2 cups olive oil, lemon juice, garlic,
  thyme, bay leaves and salt in a large bowl.
  
  Pull back the outer leaves of each artichoke until they
  break at the base. Continue until you reach the tender inner
  leaves that are at least half yellow-green. (Reserve the
  meaty outer leaves for steaming the next day, if desired.)
  
  Using a serrated knife, cut across the leaves at the point
  where the color changes from yellow-green to dark green.
  Remove all but 1 inch of the stem. Using a paring knife,
  trim the stem of its outer layer, then trim the base,
  removing any dark green bits. Halve the artichokes and scoop
  out the hairy choke with a melon baller or spoon, then cut
  each half into two wedges. As the artichokes are trimmed,
  put them in the bowl with the olive oil and toss to coat.
  
  Put the artichokes and their seasonings in one 14-inch or
  two smaller skillets and cook, covered, over moderate heat
  for about 5 minutes, until they soften slightly -- just
  enough so that you can pack them in the jars a little more
  tightly.
  
  Fill a canning kettle with hot water and bring to a boil.
  Sterilize eight wide-mouth pint canning jars. Keep jar lids
  covered in hot water. Using stainless tongs, pack the
  artichokes tightly into the jars. Put the first ones in stem
  up, then fill in the gaps with artichokes stem down. (You
  may not need all the jars.) Divide the cooking liquid and
  bay leaves evenly among the jars. Add additional olive oil
  to come three-fourths of the way up the side of the jars.
  Wipe the rims with a damp cloth. Dry the lids and place them
  on top, then screw on the rings. Place the jars in a canning
  basket, submerge in the boiling water bath and simmer for 30
  minutes. Remove jars from the water.
  
  After you hear the pops that indicate the jars have sealed,
  tighten the rings and turn jars upside down to finish
  cooling. Any unsealed jars should be refrigerated and used
  within a couple of weeks.
  
  Yields 6 to 8 pints
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 June 2011
  
  Uncle Dirty Dave's Archives
 
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