Marinated Artichoke Hearts
|Tiny artichokes||4 Pound (1 1/2- To 2-Inch-Diameter)|
|Acidulated water||1⁄2 Cup (8 tbs) (3 Tablespoons Vinegar Or Lemon Juice Per Quart Water)|
|Olive oil||1 Cup (16 tbs)|
|Distilled white vinegar||1 Cup (16 tbs)|
|Carrot||1 , peeled, ends trimmed|
|Onion||1 Small, peeled|
|Stalk celery||1 Small|
|Garlic||2 Clove (10 gm)|
|Cinnamon stick||1 Small, broken in half|
|Whole black peppercorns||1⁄2 Teaspoon|
Wash artichokes in cold water; drain.
Break off coarse outer leaves of each artichoke down to tender yellowish inner leaves.
Cut off top third of each artichoke; cut off stem end, then trim stem end carefully in the shape of a cone.
You should have 4 cups trimmed hearts.
As artichokes are trimmed, drop into enough acidulated water to cover; keep immersed as completely as possible by floating a pan lid or inverted plate on water.
When all artichokes have been trimmed, drain; then place artichokes in a 4- to 5-quart noncorrodible pan.
Add oil, vinegar, carrot, onion, celery, garlic, cinnamon stick, bay leaves, peppercorns, and salt.
Cover and bring to a boil over high heat; reduce heat and simmer until artichoke bottoms are tender when pierced, about 20 minutes.
Let stand in cooking liquid, covered, until next day.
Remove and discard onion, bay leaves, and celery.
Cut artichokes in half or leave very small ones whole, as desired.
Return artichokes to cooking liquid and bring to a boil.
With a slotted spoon, lift artichokes from liquid; arrange in 2 wide-mouth 1-pint jars or in a bowl.
To each pint, add 1 or 2 carrot slices, 1 piece cinnamon stick, and 1 clove garlic.
Bring remaining cooking liquid to a boil; pour into jars to cover artichokes.
Cover and refrigerate until next day (or for up to 3 weeks) before serving.
The entire artichoke is edible, including the fuzzy center.