Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
chardgirl

Too Many Small Artichokes

Recommended Posts

I'm looking for instructions on how to make marinated artichokes. I've googled it, but I thought fellow e-gulleteers would have the best ideas... What I have: 10,000 artichoke plants, both green globe and sicilian purple. Any good ideas on how to proceed?

thanks in advance...

a photo of some of the artichokes we are growing, including their cousins the thistle weeds:

Several Varieties of Artichokes

-cg

Share this post


Link to post
Share on other sites

Here's what I did when I got a good deal on baby artichokes at my local supermarket:

  • Trim them down to the tender leaves and bottom
  • Quarter or cut in eighths (depending on size) and cut out the choke
  • Rinse well to remove the last bits of fuzz and any critters
  • Put in an enameled or stainless-steel stockpot
  • Just cover with half-and-half water and white wine; add a good splash of white wine vinegar, pickling spices and/or bay leaves, plus a little salt, peppercorns, whole garlic cloves, etc. (whatever spicing you want, preferably whole spices)
  • Cover the pot and bring to a boil; turn down the heat and simmer until tender
  • Drain in a colander; retain liquid and return it to the pot to boil down a bit
  • While the liquid is reducing, pack the pieces of artichoke in preserving jars
  • Pour the liquid over the artichokes, leaving some room; top up with olive oil
  • Cap, let cool, and store in fridge.

You might be able to store these unrefrigerated, but I didn't, and I'm not sure how -- if -- you'd have to process the jars.

If you have more artichokes than you can deal with, let me know and I'll send you my address :wink:

Share this post


Link to post
Share on other sites

Turn, quarter, if they're babies shouldn't be a choke. Cover with EVO, bay leaf, peppercorn, garlic, cook tender and cool.

danny

Share this post


Link to post
Share on other sites

10,000 plants?

1. Go to the army.

2. Request a battalion of catering core volunteers. Tell 'em to bring their own knives.

3. Proceed as above.


"Gimme a pig's foot, and a bottle of beer..." Bessie Smith

Flickr Food

"111,111,111 x 111,111,111 = 12,345,678,987,654,321" Bruce Frigard 'Winesonoma' - RIP

Share this post


Link to post
Share on other sites

I know what I'm to say might be sacrilege, but they would make a stunning centerpiece. :shock:

Other than that, I'll be glad to take some off your hands.


"Some people see a sheet of seaweed and want to be wrapped in it. I want to see it around a piece of fish."-- William Grimes

"People are bastard-coated bastards, with bastard filling." - Dr. Cox on Scrubs

Share this post


Link to post
Share on other sites
I know what I'm to say might be sacrilege, but they would make a stunning centerpiece. :shock:

Heh... I was thinking the same thing. Those are just stunning. Is that spikey thing on the left edible? I never knew there were that many kinds of artichokes.

If you are preparing them without a lot of acid, I wonder if you have to worry about botulism. The ones that you buy in the jars in oil are very carefully processed at a high enough temperature and for long enough to get rid of that worry. I am too rusty on times and temperature to be of any real help here. You might want to find a source of information on that.


Linda LaRose aka "fifi"

"Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop." Linda LaRose

Share this post


Link to post
Share on other sites

Thanks for the ideas... I do have a pressure canner and I've got all the times and tables to figure out how to do the chokes if I get that far. We have a farm, and sell to farmers market, a CSA program, and to SF restaurants, we manage to sell nearly every artichoke, and I take some for my own kitchen so I can learn how to make my own. We'll let you know how it goes....

cg

Share this post


Link to post
Share on other sites

I went wandering around in chardgirl's site and found this gorgeous purple cauliflower. I just want to hang that stuff on the wall.

chardgirl... check out this most famous roasted cauliflower thread. :biggrin:


Linda LaRose aka "fifi"

"Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop." Linda LaRose

Share this post


Link to post
Share on other sites

Chardgirl -- I took Fifi's lead and looked at your photo gallery. Your produce is gorgeous. I loved the photos. The fava blossom is spectacular.


"Some people see a sheet of seaweed and want to be wrapped in it. I want to see it around a piece of fish."-- William Grimes

"People are bastard-coated bastards, with bastard filling." - Dr. Cox on Scrubs

Share this post


Link to post
Share on other sites

chardgirl:

this thread here... (click) contains a lot of ideas for delicious artichoke preps.

good luck.

(am somewhat envious of your artichoke abundance... :laugh: )


"The cure for anything is salt water: sweat, tears, or the ocean."

--Isak Dinesen

Share this post


Link to post
Share on other sites

I pretty much follow Suzanne F.'s prep for cooking up the artichokes, except I cut them into halves rather than smaller. Then I pack them into a large jar, and simmer extra-virgin olive oil with garlic slices, lemon peel, rosemary sprigs and fresh thyme, pour over, and keep in the fridge. I try to make a year's supply, but they are usually gone within a month. I slice them into tossed salads, and eat straight up with antipasti and fresh ricotta. This is my favorite food.

My mom grew up on an artichoke farm, and I like to think that my love for artichokes began pre-natally, as this is all she ate when she was pregnant for me. If you need to unload some, or many, do know you have a willing purchaser here who could also resell any I don't eat. Simply private email me.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...