The Everything Canning and Preserving Book by Patricia Telesco
Author:Patricia Telesco
Language: eng
Format: epub
Tags: ebook, book
Publisher: Adams Media, Inc
Published: 2009-07-15T00:00:00+00:00
Spiced Artichoke Hearts
Serve these as appetizers or as a topping to either green salad or pasta salad to shake things up a bit. The flavor improves if served with a little olive oil.
1. Blanch the artichoke hearts; chill and drain.
2. Place hearts in equal quantities in four ½-pint jars.
3. Mix together remaining ingredients; heat in a saucepan to boiling.
4. Pour over hearts, leaving ½" headspace; cap and seal.
5. Process 15 minutes in hot-water canner. Let cool; then check lids.
Artichoke Flower
The artichoke is a kissing cousin to the sunflower, and it probably originated somewhere in the Mediterranean. The part we eat is really a flower bud that could blossom into a 7-inch array if not harvested for food. Currently, there are more than forty commercial varieties cultivated worldwide.
MAKES 4 ½ PINTS
INGREDIENTS
2 ½ cups frozen artichoke hearts, defrosted
¼ cup white wine vinegar
¼ cup red wine vinegar
½ cup water
4 whole cloves garlic
¼ teaspoon thyme
¼ teaspoon parsley
¼ teaspoon rosemary
½ teaspoon basil
½ teaspoon oregano
.teaspoon dried red pepper flakes
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