Marinated Artichokes

Ingredients

• 3 to 4 pounds small artichokes
• 1 cup water
• 1 teaspoon salt
• 12 fresh mint leaves
• 1/2 cup olive oil
• 6 cups white vinegar
• 1 lemon
• 6 cloves garlic
• 3/4 teaspoon whole peppercorns
• Olive oil
• You will also need at least two 1 quart canning jars with seals and lids

Directions

Artichokes discolor once they are cut. To avoid discoloration, fill large bowl with water and juice from lemon. Throw in the empty lemon carcasses as well. Clean and peel artichokes from bottom until yellow core appears. Remove choke and hairy growth. Cut 1/2 inch from top of artichokes. Cut artichokes in quarters. Immerse cleaned artichokes in prepared lemon water to prevent browning.
In large pot, combine vinegar, water and salt. Bring to boil. Toss in quartered artichokes and boil for 5 minutes. Drain.
Pre-sterilize canning jars, seals and lids. Let cool. Finely chop 2 cloves garlic. Put garlic, 4 mint leaves and 1/4 teaspoon peppercorns into bottom of prepared jar. Layer artichokes over garlic mixture to fill jar to 2 cup level. Press down firmly with wooden spoon. Finely chop antoher 2 cloves garlic. On top of artichokes, layer garlic, 4 more mint leaves and 1/4 teaspoons peppercorns. Add another layer of artichokes. Firmly press with wooden spoon. Finely chop last 2 garlic cloves. Place garlic, remaining mint leaves and 1/4 teaspoon peppercorns as top layer. Fill jar to top with olive oil. Seal firmly. Artichokes will be ready to serve in 1 week. Refrigerate after opening.

Submitted 6/13/05.
Source: Worle Wide Recipes
Submitted By: Joy Bowers
joybow@mtaonline.net
Marinated Artichokes