#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.


Can you think of anything prettier?


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.



#FridayNightTreat: Fridge Pickled Baby Artichokes
  • 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)
  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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