#FridayNightTreat: Fridge Pickled Baby Artichokes

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Spring is just the best (sorry, I’m going to say that a lot-it’s been a long winter) and one of the best things is that you get a whole array of herbs and really cute baby vegetables. 

Why is it that baby veg are so nice?  I guess it is a combo between a delicate taste and just sheer beauty.  

Like these baby artichokes. 

I wanted to just steam them and enjoy in one big glut with a lot of melted butter but for once, I decided to err on the side of delayed gratification and fridge pickle these.

 

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Can you think of anything prettier?

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A quick boil with vinegar and spices along with a couple of my weird little limes and we were off to the races.

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Pack into your jars with olive oil, herbs and spices.

Pop into the fridge for a couple of days and enjoy.

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I like these on their own but DH wanted chunks of bread and a spread that I’ll share with you on Monday.

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#FridayNightTreat: Fridge Pickled Baby Artichokes
 
Ingredients
  • 10 baby aritichokes (quarter and double check the choke isn't in there [the hairy bit] if it is scrape it out)
  • 1 cup fresh basil
  • 2 T minced garlic cloves
  • 1 tsp whole black peppercorns
  • ¼ cup honey
  • 3 cups red wine vinegar
  • ½ cup lemon juice
  • 1 cup olive oil
  • 2 whole dried chilis
  • 2 small limes (quartered and juice)
Instructions
  1. Get two mason jars ready (750 ml) and divide the olive oil, basil and chilis between them. Bring the rest of the ingredients to a quick boil and add the chokes. Let boil for 1-2 minutes or until the choke stems slightly soften. Divide the chokes and the vinegar mixture between the two jars and let pickle in the fridge for at least 2 days before enjoying.

 

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