Michael Chiarello's Preserved Artichokes

Michael Chiarello's Preserved Artichokes

Serve these marinated artichoke wedges as part of an antipasto platter with cured meats. If you prefer not to process the jars, keep them refrigerated and use the artichokes within two weeks. When you finish a jar of artichokes, save any remaining marinade for use on salads, vegetables or fish.
INGREDIENTS:
1 1/2 cups extra virgin olive oil + more to fill the jars
3/4 cup fresh lemon juice
1/4 cup quartered garlic cloves
1 tablespoon coarsely chopped fresh thyme leaves
3 bay leaves, torn in half
1 tablespoon sea salt
2 dozen medium artichokes
INSTRUCTIONS: Combine the 1 1/2 cups olive oil, lemon juice, garlic, thyme, bay leaves and salt in a large bowl.
Pull back the outer leaves of each artichoke until they break at the base. Continue until you reach the tender inner leaves that are at least half yellow-green. (Reserve the meaty outer leaves for steaming the next day, if desired.)
Using a serrated knife, cut across the leaves at the point where the color changes from yellow-green to dark green. Remove all but 1 inch of the stem. Using a paring knife, trim the stem of its outer layer, then trim the base, removing any dark green bits. Halve the artichokes and scoop out the hairy choke with a melon baller or spoon, then cut each half into two wedges. As the artichokes are trimmed, put them in the bowl with the olive oil and toss to coat.
Put the artichokes and their seasonings in one 14-inch or two smaller skillets and cook, covered, over moderate heat for about 5 minutes, until they soften slightly -- just enough so that you can pack them in the jars a little more tightly.
Fill a canning kettle with hot water and bring to a boil. Sterilize eight wide-mouth pint canning jars. Keep jar lids covered in hot water. Using stainless tongs, pack the artichokes tightly into the jars. Put the first ones in stem up, then fill in the gaps with artichokes stem down. (You may not need all the jars.) Divide the cooking liquid and bay leaves evenly among the jars. Add additional olive oil to come three-fourths of the way up the side of the jars. Wipe the rims with a damp cloth. Dry the lids and place them on top, then screw on the rings. Place the jars in a canning basket, submerge in the boiling water bath and simmer for 30 minutes. Remove jars from the water.
After you hear the pops that indicate the jars have sealed, tighten the rings and turn jars upside down to finish cooling. Any unsealed jars should be refrigerated and used within a couple of weeks.
Yields 6 to 8 pints
The calories and other nutrients absorbed from marinades vary and are difficult to estimate. Variables include the marinating time and amount of surface area. Therefore, this recipe contains no analysis.

Print This Recipe

---

Shaved Artichoke, Arugula & Parmesan Salad

Note that you need a mandoline, V-slicer or other manual slicing device to shave the raw artichokes thinly enough for this salad, which has been served at Incanto in San Francisco.
INGREDIENTS:
Juice of 1/2 lemon
2 large artichokes
1 tablespoon fresh lemon juice
1 small garlic clove, minced to a paste with salt
3 tablespoons extra virgin olive oil
Freshly ground pepper
1/3 pound baby arugula
Chunk of Parmigiano Reggiano cheese
INSTRUCTIONS: Fill a large bowl with cold water and add the juice of the 1/2 lemon. Pull back the outer leaves of each artichoke until they break at the base. Continue removing leaves until you reach the innermost yellow leaves with prickly tips. (Reserve the meaty outer leaves for steaming the next day.) Cut across the artichoke just above the base and cut off all but 1 inch of the stem. Using a melon baller or spoon, scoop out the fibrous choke. Using a paring knife, trim the stem of its outer layer, then trim the base, removing any dark green bits. Halve the artichoke bottoms and place in the lemon water.
Combine the lemon juice and garlic in a large bowl. Gradually whisk in the olive oil. Add several grinds of black pepper and more salt to taste.
Remove the artichokes from the lemon water and, using a mandoline or other slicer, shave them thinly. Add the shaved artichokes to the dressing immediately and toss to coat. Add the arugula to the bowl.
Using a vegetable peeler, shave curls of cheese directly into the salad, using as much cheese as you like, then toss again gently. Taste and adjust the seasoning. Serve immediately.
Serves 4
PER SERVING: 145 calories, 4 g protein, 10 g carbohydrate, 11 g fat (2 g saturated), 0 cholesterol, 86 mg sodium, 5 g fiber.

SF Gate