About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

My Complete Profile

Recent Posts
Milk, Two Ways
Once Were Cooks
Dear George
The Quiet Hunt
The Good Mustard
Why Did The Chicken Cross The Road?
Gordon Ramsey's Real Mum's Existence Revealed
Ticket Prize
Perfect, Really?
My Ragout of Snails & Liquorice

Links
1001 Dinners 1001 Nights
A Few of My Favourite Things
Abstract Gourmet
Apellation Australia
Becks and Posh
BurgerMary ATX
Cook (almost) Anything at least once
Cooking Down Under
Cook sister!
Cooked And Bottled In Brunswick
David Lebovitz
Deep Dish Dreams
Chef Paz
Chubby Hubby
Eating Melbourne
Eating With Jack
essjay eats
Food Lover's Journey
Gosstronomy
Grab Your Fork
I Am Obsessed With Food
I Eat Therefore I Am
Iron Chef Shellie
Just Desserts
Kalyn's Kitchen
Kitchen Wench
Lobstersquad
Matt Bites
Melbourne Gastronome
My Kitchen in Half Cups
Nola Cuisine
Not Quite Nigella
Nourish Me
Seriously Good
Souvlaki For The Soul
Stone Soup
Sunnybrae
Syrup and Tang
Steve Don't Eat It!
That Jess Ho
The Elegant Sufficiency
The Perfect Pantry
The View From My Porch
Thyme for Cooking
Tomato
Tumeric & Saffron
tummy rumbles
What I Cooked Last Night
where's the beef
WhiteTrashBBQ
Vicious Ange

Food Blog Resources
Food Blog S'cool
I Eat I Drink I Work
Kiplog Food Links

Food for Thought
Autism Victoria
Autism Vox
forget me now
Lotus Martinis
MOM - Not Otherwise Specified
St Kilda Today

Sunday, October 11, 2009
Preserved Artichokes


One vegetable's arrival we eagerly look forward to each spring, is that of the artichoke. This fantastically shaped treat is the flower bud of a thistle plant, which would otherwise, if not picked, burst into a fabulous pink/purple bloom.

There are quite a few varieties, ranging from green through to purple and violet, some with thorns, some without. What all have in common, are tightly packed hard fibrous leaves protecting the tender edible core; incidentally, this arrangement lead to the Sicilian mafia becoming known as cosca or artichoke for the way in which they organised their crime families.

On a single plant, there are many variations in size of the chokes. Typically, Italians have the most poetic way of describing them. The head of the plant gives the largest bud and is known as 'la mamma', further down the plant come 'figli', the children and below them the smallest buds are called 'nipoti', or nephews.

In Australia, one doesn't often see the smaller artichokes, though sometimes Italian greengrocers carry them, so it was something of a pleasant surprise to find a stall at a Farmer's market selling whole boxes of them for the princely sum of $10, a mixture of 'figli' and 'nipoti'.

'Nipoti' are the perfect size for preserving in jars for blissful summer antipasti dishes and is really not hard to do, though it must be said there is a little bit of work to peel down to the tender heart and properly trim them; they may be smaller than 'la mammas', but their dwarf size doesn't mean any more tender, they have to be treated exactly the same as any other artichoke - peel ruthlessly!

Preserved Artichokes
(adapted from Antonio Carluccio)

1.5kg small artichokes
1 litre quality white wine vinegar
500ml dry white wine
3 dried chillies or equivalent in chile flakes
100g salt
15 cloves
3 sprigs rosemary
6 bay leaves
500ml olive oil

Put all of the ingredients except the olive oil in a large pot. Pull off as many leaves off as necessary to reach the tender heart of each artichoke, cut off the top and trim the bases, dropping each one into the pot as you go, this helps to stop the artichokes going brown. Bring the pot to the boil, then lower to a simmer and cook for 20-25 minutes or until tender.

Drain the artichokes in a strainer or colander and leave to completely drain and cool, about two hours. At this point, you can no longer touch the artichokes with your bare hands as you might contaminate them with bacteria, use clean rubber gloves.

Have ready enough sterilised jars to comfortably hold all the artichokes and place in them a few of the boiled bay leaves and rosemary sprigs, discard the cloves. Pour some olive oil into a clean bowl and using your rubber gloves, take each artichoke and dip it into the oil and gently squeeze to force any air out, letting the oil penetrate to its centre, then drop each one into a jar, don't overfill as all of the artichokes must be under the oil. When done, fill each jar with olive oil to cover, seal with the lids and gently shake to remove any more air. Store the jars in a dark cupboard for two months before using. Once a jar is opened, refrigerate any unused ones.
 
  posted at 9:54 pm
  4 comments



4 Comments:
At 10:18 am, Blogger Anh said...

I was looking for some artichokes yesterday at the market but they looked so dull! I like preserved artichokes and would love to make mine... Once I settle down that is!

 
At 9:06 pm, Blogger neil said...

Sometimes they can look that way, but while the greengrocer isn't looking, peel back a few leaves. If the inside still looks tight and fresh, they should be okay.

 
At 11:10 am, Blogger steve said...

Hi Neil, they grow wild in the Adelaide Hills. We used to spend hours cleaning them as they are smaller & more spiky than the usual globe type. Not sure if they grow wild anywhere esle though?

 
At 7:56 am, Anonymous foodlovers said...

I have never preserverd artchokes before and have just been given a banana box full of them from a grower.
Can I only preserve the small ones? I haven't looked through the box to sort out sizes but I don't know much about artichokes at all except that I like eating them so any suggestions as to which I can use and why would be great.

 

Post a Comment

<< Home



Search


Recipe Categories
Soups
Salads
Vegetables
Poultry
Pork
Beef
Cakes & Desserts
Miscellaneous

Archives
November 2005
December 2005
January 2006
February 2006
March 2006
April 2006
May 2006
June 2006
July 2006
August 2006
September 2006
October 2006
November 2006
December 2006
January 2007
February 2007
March 2007
April 2007
May 2007
June 2007
July 2007
August 2007
September 2007
October 2007
November 2007
December 2007
January 2008
February 2008
March 2008
April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
May 2009
June 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
October 2010
November 2010
December 2010
February 2011
March 2011
April 2011
May 2011
June 2011
July 2011
August 2011
September 2011
July 2012

Miscellaneous
AUSTRALIAN FOOD BLOGGERS
Prev ~ List ~ Random ~ Join ~ Next
Site Ring from Bravenet


Site Feed

counter easy hit

Credits
Blog Design by:


Image created by:
Ximena Maier

Powered by:


Photos, Original Recipes, and Text - (C) Copyright: 2005-2010
At My Table by Neil Murray, all rights reserved.
You may re-post a recipe, please give credit and post a link to this site.

Contact Me
Neil Murray

Follow messytable on Twitter