Pickled Artichokes

These pickled artichokes are a great way to preserve artichokes in spring to enjoy them all year long. Pickled artichokes are delicious by themselves or added salads and homemade pizza.

Artichokes are one of my favorite foods ever. There’s nothing like eating freshly cooked artichokes, but pickled artichokes are a close second!

As soon as the farmer’s markets open in May, I start looking for fresh artichokes. We rarely leave without a basketful of these tasty flower buds once they are in season!

Every spring I pickled large batches of these delicious flower buds to enjoy year. I’ve tried many recipes with varying success. This one is my latest and it may be the best tasting one yet!

Why make pickled artichokes?

Because homemade pickled artichokes are way better than anything you can buy. Besides their incredible taste, these artichokes maintain their firm texture in the jar for months.

However, they will soften over time, so they’re best enjoyed within a year. Which won’t be a problem if you love artichokes as much as I do! I can go through a jar a week easily.

WHAT GOES IN PICKLED ARTICHOKES

Artichokes are at their peak between March through May. They can be found at the farmer’s market or most grocery stores carry them during this time. The artichokes are the best during this time, and it’s also the perfect time to preserve them.

Pickled artichokes can be adapted to use spices and herbs that are available to you locally. I use dried chile peppers from last summer, fresh garlic, and foraged bay leaves and juniper berries.

Artichokes — Small artichokes work well for this recipe. I am seeing lots of “baby” artichokes for sale this spring both in stores and at the farmer’s market. If you use full size artichokes, you will have to work a bit harder and chop the hearts into three or four pieces. However the end result will be just as delicious!

Garlic — I can never get enough garlic, so this recipe has a fair amount. Reduce the amount if you want less garlic.

Olive Oil — Use a high quality extra virgin olive oil for the best flavor.

Apple Cider Vinegar — I use cider vinegar but you can substitute other culinary vinegars such as white wine vinegar or homemade infused vinegars.

Chile Peppers — Feel free to omit these for less spice.

Juniper Berries — I forage juniper berries from the mountains and add them to my pickling spice blend. They add a peppery taste that’s unusual but so good! Substitute peppercorns or other pickling spices as desired.

California Bay Leaves — Or substitute with bay leaves if you don’t have California bay leaves.

Sea Salt — Use non-iodized sea salt such as Pink Himalayan Sea Salt for pickled artichokes.

Lemon Juice — Use fresh-squeezed lemon juice and keep a few extra lemons to rub over the artichokes to keep them from turning brown. Artichokes oxidize very quickly once you peel off their outer leaves. To reduce this, fill a bowl with water and squeeze in lots of lemon juice to put the peeled artichokes in as you work.

HOW TO MAKE PICLED ARTICHOKES

PREPARE THE JARS

If you will be canning the artichokes, prepare the jars by boiling them in a large stockpot filled with water. Place a trivet or rack to keep the jars off the bottom of the pot. Boil the lids too.

Keep the jars in the hot water until you are ready to fill them with the artichokes.

MAKE THE MARINADE

In a large pot, place the lemon juice, olive oil, vinegar, garlic, chiles, bay leaves, juniper berries, and salt. Bring to a boil, then turn off the heat and set aside. Get a large bowl ready.

PEEL THE ARTICHOKES

Fill a large bowl with cold water and add fresh lemon juice and the lemons too. Remove the green outer leaves of the artichokes, leaving only the tender yellow leaves at the center.

Slice off the the top of the artichokes, and trim off the stem at the bottom of the choke. Immediately rub half a cut lemon over the artichoke, and squeeze some of the lemon juice at the top of the choke.

Then, drop the artichoke into the bowl with lemons. This mostly prevents them from oxidizing and turning brown while you peel all the artichokes.

 MARINATE THE ARTICHOKES

Turn the heat back on the pot with the marinade and drop the artichokes in. Bring them to a boil, stirring frequently.

Use a spoon to scoop the artichokes into your jars. Fill the jars 3/4 full with artichokes, then ladle the vinegar and oil marinade over to chokes to cover them.

Add a bay leaf, chile pepper, and some garlic to each jar.

If you run out of marinade, add equal amounts of vinegar and olive oil to top off the jars.

Wipe the rims clean and close the jars. Make sure to use new lids.

Turn the heat back on the canning pot until the water is boiling.

PROCESS THE JARS

Carefully submerge the jars in the boiling water of the canning pot. Boil for 15 minutes, them remove the jars with canning tongs.

Let cool on a cutting board. Store in a cool place for up to a year.

Refrigerate artichokes after opening.