Title: Pickled Baby Artichokes - Martha Stewart Living
Categories: Pantry, Soup/stews, Pickles
Yield: 4 Pints

1/2 c Lemon juice
5 1/2 lb Baby artichokes
4 c White vinegar
7 tb Kosher salt
8 Cloves garlic, thickly
-sliced
1 Lemon, thinly sliced, seeds
-removed
1 tb Black peppercorns
1 tb White peppercorns
20 Sprigs fresh thyme

1. In a large bowl, combine lemon juice and 2 C of water. Remove tough
outer leaves from artichokes and cut across tops about 1 inch from heart.
Trim stems to remove dark tough skin. Cut away any bruises or bad spots.
Place artichokes in lemon water.

2. Wash 4 one-pint canning jars, lids, and screw bands in hot, soapy water
and rinse well. Place jars upright on a wire rack in the bottom of a large
pot. Fill pot with hot water until jars are submerged by 1 to 2 inches, and
bring to a boil. Boil for 15 minutes. Turn off heat; leave jars in water.
Sterilize lids according to manufacturer's instructions.

3. Combine vinegar, 1 1/2 C water, salt, garlic, and sliced lemon in a
large pot and bring to a boil. Drain artichokes, add to pot, and simmer for
1 minute.

4. Using stainless-steel tongs, remove jars from water and place on a layer
of clean towels. Divide peppercorns evenly among jars. Add 5 sprigs thyme
to each jar. Using a clean slotted spoon, remove artichokes, garlic, and
lemon slices from pot and pack tightly into jars, pressing them down with
the back of a clean spoon. Leave 1/4 inch of space beneath the rim of the
jar. Pour hot liquid over artichokes, covering them by 1/4 inch and leaving
1/2 inch of space at the top of each jar. Slide a clean plastic chopstick
or wooden skewer along the side of the jar to release any air bubbles. Wipe
mouth of jar with a clean, damp cloth. Place hot lid on jar; screw on band
firmly without forcing.

5. Place a wire rack in the bottom of a large pot and fill partway with hot
water. Using a jar lifter, place the jars on the rack. Add enough hot water
to cover by 2 inches, and bring to a boil. Boil for 10 minutes. Remove jars
from water bath with jar lifter; let stand on clean dish towels for 24
hours. Check cool jars for the slight indentation in the lids that
indicates a vacuum seal. Jars that do not seal properly or that leak during
processing should be stored in the refrigerator and pickles consumed within
a week. Allow sealed pickles to mellow in a cool, dry place for a few days
before serving. Store opened jars in the refrigerator.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Posted to MM-Recipes Digest V4 #036 by John Merkel on
Feb 3, 1997.