Roman style artichokes in oil
Roman style artichokes in oil recipe in the canning category
Recipe ingredients:
- 75 very small artichokes
- 1 1/2 cups lemon juice
- 3 quarts water
- Vinegar
- Water
- 1 clove garlic per pint
- 1/2 teaspoon dried basil or 1 teaspoon chopped fresh basil per pint
- 1/4 teaspoon dried mint or 1/2 teaspoon chopped fresh mint per pint
- 6 cups olive oil
Recipe method:
- Remove outer leaves from artichokes.
- Cut off bud tops and stem ends, leave 1 1/2 inch stem if possible.
- Wash thoroughly.
- In a large pot, combine lemon juice and quarts water.
- Add artichokes, bring to a boil and simmer 10 minutes.
- Drain and place artichokes in large bowl or crock.
- Add equal parts of vinegar and water to cover artichokes.
- Cover and let stand 10 hours or overnight.
- Drain liquid.
- Add garlic, basil and mint to clean, hot jars.
- Pack in artichokes and cover with oil, leaving 1/2 inch headspace. Seal.
- Process in boiling water bath 30 minutes.
Tags: roman, style, artichokes, oil, recipe, canning, recipes, cooking