Artichoke hearts: how to prepare and preserve

An artichoke throws up one large globe per plant, then 3 smaller ones around each of these, and 3 more even smaller ones around each of those, which makes 13 globes per plant. To prepare artichoke hearts, pick the third generation of artichokes. They are smaller and there are more of them.

INGREDIENTS

For 3 jars (8 – 12 artichoke halves per jar) :

  • 6 cups water
  • 2 cups cider vinegar
  • 2 tbsp salt
METHOD
  1. Harvest the artichokes while still young and tender.
  2. Put 3 jars in the oven at 100C for half an hour to sterilise. (You can use recycled jam jars etc as long as the rubber seal inside the lid is intact and there are no chips in the rim of the jar.)
  3. Bring the water, cider vinegar and salt to the boil.
  4. Put the jar lids in boiling water on the stove top for half an hour to sterilise.
  5. Prepare each globe as described below and pack them in the hot jars. Pour the vinegar liquid into the jars to within 2 ml of the top. Run a sterilised knife around the inside of the jar to remove air bubbles. Wipe the rims of the jars with a clean cloth to remove lumps that could prevent a seal happening. Screw on the lids tight, then unscrew half a turn.
  6. Place the hearts in a pan large enough to cover them with 3 cm water. The jars need to be standing on something to avoid contact with direct heat – for eg a trivet or a cake tin, even a thick piece of card.
  7. Bring the pot to a simmer and keep it at that temperature for 30 minutes. Remove the jars and let cool. You know the preserving has been a success if the jar lids make an audible pop and become indented as they seal.
  • Using sharp knife cut off the top half of the all the leaves
  • Pull off all the tough outside leaves until you get down to the yellow centre.
  • With the sharp knife cut back the rest of the dark green leaves until you reach the yellow centre
  • Depending on how big or mature the globes are, you may need to cut the heart in half and scrape the hairy choke out with a teaspoon
  • As you work put the finished hearts in lemon water to prevent them turning brown
  • Blanch for 3 minutes in already boiling water. Drain.
  • Pack into hot jars that you have previously put in a 100C oven for 30 minutes
  • The jar lids have been boiling for 30 minutes
  • Pour the hot liquid into the jars to within 1/2 cm of the top. Remove any air bubbles by running a blunt knife around the inside of each jar and screw the hot lids on tightly. Unscrew half a turn.