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.
A quick boil with vinegar and spices along with a couple of my weird little limes and we were off to the races.
Pack into your jars with olive oil, herbs and spices.
Pop into the fridge for a couple of days and enjoy.
I like these on their own but DH wanted chunks of bread and a spread that I’ll share with you on Monday.
- 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)
- 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.