Pickled Artichokes is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic preserve of young artichokes that are par-boiled, brined for 24 hours then preserved in hot, spiced, vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Artichokes.
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This is a classic recipe for a Victorian version of Pickled Artichokes that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Gather young artichokes as soon as formed, slightly boil them, then remove into jars, and cover them with a cold brine of salt and water; let them lie in this for a day, then draw off the brine, and pour in hot vinegar, add ginger, mace, and nutmeg, and tie down.
Modern Redaction
Ingredients:
25 baby artichokes
1l water
200g salt
600ml vinegar (about)
5cm length of ginger, sliced
2 blades of mace
1 nutmeg, quartered
Method:
Take the artichokes off the plant almost as soon as they are formed. Bring a pan of water to a boil, add the baby artichokes and blanch for 2 minutes then drain.
In the meantime, combine the water and salt in a pan, heat until the salt dissolves then take off the heat. Place the artichokes in a bowl, pour over the brine then cover with clingfilm and set aside for 24 hours. Drain the artichokes then pack into a sterilized and warmed jar. Add the spices then bring the vinegar to a boil, allow to cool slightly and pour over the artichokes until the jar is fill. Seal with a vinegar-proof lid and set aside to pickle for at least 1 month before using.
