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Home-Canned Artichoke Hearts

Home-canned artichoke hearts are a fun way to enjoy your artichoke harvest all year round. Canned artichokes need 1 month to cure, are shelf stable for 1 year, and should be refrigerated and eaten within 1 month after opening.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer
Cuisine: Mediterranean
Keyword: canning, healthy, vegan, vegetarian
Servings: 15 (Yield: 3 Pints)

Ingredients

  • 4 lemons
  • 9 medium or 15 baby artichokes I used 9 medium
  • 1/4 cup plus 3 teaspoons kosher salt or sea salt
  • 1 cup distilled white vinegar plus more as needed
  • 1/4 cup white wine vinegar
  • 1/4 cup mild olive oil or more as needed
  • 1 tablespoon dried oregano
  • 3/4 teaspoon crushed red pepper flakes
  • 3 cloves garlic root ends trimmed
  • Three 1-inch strips lemon zest

Instructions

  • Halve and juice the lemons; reserve juice for marinade. Place the spent lemon halves in a 5-quart nonreactive (not aluminum or copper) pot; fill it with cold water.
  • To trim the artichokes, pull the leaves from each one, snapping them where they naturally break. Use a sharp knife or vegetable peeler to peel the choke, then make a clean cut across the end of the stem, retaining the tender portion. Use a grapefruit spoon, melon baller or side of a teaspoon to scrape away the fuzzy choke, revealing the meaty part of it, then quarter the entire choke. As each choke is trimmed, drop it into the pot.
  • Add 1/4 cup of salt. Bring the pot filled with artichokes and spent lemon halves to a boil over high heat, then reduce the heat to medium or medium-low so the water is barely bubbling. Cook, uncovered, until fork-tender, about 10 minutes.
  • Meanwhile, make the marinade: Combine the reserved lemon juice, vinegars, oil, oregano, crushed red pepper flakes and garlic cloves in a small saucepan over high heat. Bring to a boil; cook for 5 minutes, then remove from the heat.
  • Use a slotted spoon to transfer the artichokes to the sanitized jars. Tuck them in as tightly as possible without breaking or bruising.
  • Whisk the marinade well and divide among the jars. If there is not enough marinade to cover, add oil as needed to leave 1/2 inch headspace at the top of each jar. Make sure 1 garlic clove, 1 strip of lemon zest and 1 teaspoon salt goes into each jar.
  • Run a chopstick or flat plastic knife along the inside of the jar to remove any air bubbles. Clean the rim of each jar with distilled white vinegar to cut residual oils, place the warmed lids on and finger-tighten the rings. Process in the boiling water bath for 15 minutes. Turn off the heat and let the jars rest in the pot for 10 minutes. Use tongs to transfer the jars to a clean, folded dish towel to cool over several hours.
  • Store the water-bath-canned jars in a cool space to cure for 1 month.

Notes

Practical Pantry: Recipes and Techniques for Year-Round Preserving" (Norton, November 2014). It was reprinted in The Washington Post.