Choking on chokes...

13 October, 2013

With the weather in Melbourne being horrible and rainy most of today I was stuck inside. Which is not a bad place to be when there is produce to be preserved.

One of the plants going amazeballs at the moment is the artichokes.


In fact, I am bordering on an artichoke glut. Heading out into the garden in a brief respite from the rain harvested a bountiful basket of artichoke heads.


Some of them were absolutely massive!

Now while I do love my Artichoke Risotto recipe, this was way too many for me to try and use up in this recipe. I needed a recipe that would do away with many, many artichokes. So I headed to the bookshelf and narrowed in on the preserving section.

Flipping through my utterly excessive collection of preserving and recipe books, I came along a recipe that required 48 artichoke heads. This is my kinda recipe.


Of course they were supposed to be baby artichokes, but I figure I can substitute a lesser quantity of more adult sized artichokes and no one would be the wiser.

Also, the book has mason ball jars on the front, which is my preserving vessel of choice, so I felt this was a good omen.


The thing I also like about this book, is that as well as the recipes for preserving things, it also gives a couple of recipes for using the preserved goods. Artichoke gratin here I come!

After wrestling with these mammoth artichoke heads and doing some mega chopping, I had my delicious artichoke hearts. I mainly quartered these, though some of the really huge ones were chopped into eighths. Close enough to baby artichoke size I says. These got par-boiled in the delicious mix of vinegar, lemon juice, olive oil, salt and herbage as per the recipe, then decanted into my mason jars. Into the Fowlers Vaccola for 25 minutes, lending a much welcome warm and slightly steamy element to the kitchen.


Now I have jars of delicious artichokes to keep me warm for the next cold, rainy day. Pity the recipe suggests you leave them for 3-4 weeks before opening. I feel like some Artichoke Gratin now.

4 comments:

  1. Stunning things aren't they artichokes? I am not growing any but my neighbour with the fab garden - I call him Woody in my blog - well he phoned the other day and asked if I wanted some artichokes cause he had more than he could manage. It took me no time at all to get to his place lest he change his mind. Now what I want to know is, how do you cook artichokes to do that thing where you pull out the petals , dip them in vinaigrette and scrape the soft petal bases with your teeth... or does that sound weird...

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    1. They are indeed both beautiful plants and beautiful to eat! It's great you have such a generous neighbour, cheers to woody! I want to know how to cook them to do that too - one day I will get around to trying it... Maybe next harvest. There are some almost ready for picking already.

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  2. I have to admit to having never eaten a fresh artichoke - a sad indictment I know. I do like the preserved ones though and your jars look beautiful.

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    1. Liz, you gotta try the fresh ones!!! They are far and away more delicious than the bottled ones, with a more delicate flavour and firmer texture.

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