• Skip to main content
  • Skip to primary sidebar
Subscribe
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

Hunter Angler Gardener Cook

Finding the Forgotten Feast

  • Shop
  • Video Course
  • Stories
  • About
    • Public Events
    • Privacy Policy
  • Wild Game
    • Venison Recipes
    • Duck Recipes and Goose Recipes
    • Rabbits, Hares and Squirrels
    • Pheasants, Turkey, Quail
    • Dove Recipes
    • Wild Pig and Bear Recipes
    • My Best Taco Recipes
    • Wild Game Sauces
  • Charcuterie
    • Homemade Sausage Recipes
    • Smoker Recipes
    • Bacon, Jerky, Hams, etc
    • Salami Recipes
    • Confit, Pate, Terrines
  • Fish
    • General Fish Recipes
    • Salmon Recipes
    • Snapper Recipes
    • Crabs, Shellfish and Squid
    • Little Fish and Oddballs
  • Gathering
    • Preservation Recipes
    • Mushrooms
    • Sweet Things
    • Wild Greens and Herbs
    • Acorns, Nuts, Starches
  • Podcast
Home » Preservation Recipes » Pickled Artichokes

Pickled Artichokes

By Hank Shaw on April 18, 2012, Updated January 22, 2021 - 25 Comments

Jump to Recipe Pin Recipe Comment
4.60 from 10 votes
Print Friendly, PDF & Email
pickled artichokes in a bowl
Photo by Holly A. Heyser

I’ve eaten a lot of preserved or pickled artichokes in my time, but this recipe is the best I’ve yet found. This is a riff off a recipe I found in Eugenia Bone’s Well Preserved, one of the better pickling books to come out in recent years.

I’ve been known to cruise the farmer’s markets late in the morning, eyeing the artichoke vendors. Why? Near the end of the day’s market, the farmers are more willing to sell their stock at a discount. And since I eat a lot of these artichokes, I need to buy a lot. And even here in California, artichokes aren’t cheap.

Why bother with these pickled artichokes? Because they are simply flat-out better than anything you can buy. I am not just saying that. You know when you buy pickled artichokes, and they’re kinda squishy? Soft? These aren’t. These stay firm for months in the jar.

They will soften eventually, though, so eat them within about nine months.

You will want to buy small artichokes for this recipe, and, thankfully, I am seeing packages of “baby” artichokes for sale in supermarkets now, so you have a store-bought option if your local farmer’s market doesn’t have artichokes, which is likely.

Processing all these baby artichokes will take some time, and, well, generate a lot of waste. What to do with all the artichoke leaves you have pulled off to get to the hearts? Make artichoke soup. There is an amazing recipe for this in one of my all-time favorite cookbooks, Cooking by Hand: A Cookbook by Paul Bertolli.

If you’re interested in real-deal Italian cooking, not just for that artichoke soup but for all sorts of things, buy Bertolli’s book. You won’t be sad.

pickled artichokes recipe
Print Recipe
4.60 from 10 votes

Pickled, Marinated Artichokes

The key here is to use small artichokes, babies really. You can use large 'chokes, but it is a lot more work and you will need to chop the hearts into three or four pieces. Small artichokes are a commonplace in California farmers' markets, but you might need to order them if you live in a colder clime. But it's worth it. These chokes are firm, fresh-tasting and absolutely delicious -- nothing at all like the preserved artichokes you get in the store.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Snack
Cuisine: Italian
Servings: 16 servings
Calories: 233kcal
Author: Hank Shaw

Ingredients

  • 40-50 baby artichokes
  • 1 cup lemon juice
  • 2 cups white vinegar
  • 1 cup olive oil
  • 5 sliced garlic cloves
  • 4 dried chiles
  • About a dozen juniper berries (optional)
  • 2 bay leaves
  • 3 teaspoons salt
  • 4 lemons, sliced in half

Instructions

  • Put everything but the artichokes in a large pot and bring it to a boil. Cover and turn off the heat.
  • Fill a canning kettle (I use a stock pot) with enough water to cover the quart Mason jars you will need to can these artichokes. You will need something on the bottom of the pot to keep the glass jars off the bottom. I use a steel veggie steamer with the feet pulled off, or you could use spare jar rims. Put it on medium heat.
  • Get a large bowl and fill it with cold water. Squeeze 2 lemons into the water and drop the lemons into the bowl. Pick off the tough outer leaves of the artichokes, leaving only the ones that are tightly attached and yellow at the center. Slice off the top of the artichokes, and trim the outer layer off the choke bottom, leaving as much as you can -- you need a sharp knife for this. Rub the artichoke all over with cut lemon and drop it into the bowl with the lemons. This prevents them from oxidizing and turning brown. Repeat until you are done.
  • Turn the heat back onto the pot with the seasoned vinegar and oil. Put the artichokes in that pot, stir around and bring to a boil. With a slotted spoon, fill the Mason jars 3/4 full with the artichokes. Ladle the vinegar-oil mixture over the chokes evenly. If you run out of sauce, you can add a little vinegar and oil to top off. Make sure the rims of the jars are clean and dry, and that you are using brand-new lids. Close the jars.
  • Submerge the two jars in the now-boiling water of the stockpot. Let this boil for 15 minutes. Let cool on a cutting board until the artichokes return to room temperature. They will keep a year. Refrigerate after opening.

Notes

This recipe makes 2 quarts. 

Nutrition

Calories: 233kcal | Carbohydrates: 27g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 704mg | Potassium: 60mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1938IU | Vitamin C: 25mg | Calcium: 86mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @HuntGatherCook or tag #HankShaw!

Thanks for Sharing This!

526 shares

Filed Under: Appetizers and Snacks, Preservation Recipes, Recipe

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

Reader Interactions

Comments

  1. Avatar for Yannis BYannis B says

    April 28, 2022 at 6:27 am

    Stunning! Prepared it using local wild artichokes grown on the island where I live; Many thanks for sharing this recipe! Hug from Andros Greece

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

More about Hank...

Featured Recipes

Closeup of sliced, smoked venison backstrap on a platter
Venison 101: How to Cook Venison
pickled pike recipe
Pickled Pike
Slices of smoked venison roast on a cutting board.
Smoked Venison Roast
Conejo en adobo on a plate
Conejo en Adobo
A platter of fried walleye with lemon.
Fried Walleye
A plate of pine nut cookies.
Pine Nut Cookies

As Seen In

As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

Never Miss a Recipe

Receive recipes direct to your inbox.

 

 

Back to Top
  • Home
  • Shop
  • Video Course
  • About
  • Podcast
  • Stories
  • Wild Game
  • Charcuterie
  • Fish
  • Gathering
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

As an Amazon Associate I earn from qualifying purchases.

© 2023 Hunter Angler Gardener Cook, All Rights Reserved.

Site built by: Site by Status Forward

526 shares
  • Print
  • Pinterest
  • 191Facebook
  • WhatsApp
  • Save
  • Email
526 shares
  • 191