How to make
The quantity of products is for one 17 fl oz (500 ml) jar.
For more jars of canned marinated artichokes, multiply the products by 2, 3 or more, depending on the number of jars you want to make.
The marinated artichokes are turn out similar to the ones we can buy, but they are much tastier, more organic and we are sure that there are no artificial preservatives in them.
Peel the artichokes from the several layers of hard leaves, until you reach the very tender core with a softer green color. Cut 0.8″ (2 cm) from the top.
Put them in cold water with squeezed lemon juice in it, so that they do not darken.
Heat the vinegar and wine until they're boiling. In this liquid, scald the artichokes, cut in half lengthwise, for 5 minutes.
Remove them with a slotted spoon and arrange them on a clean, dry kitchen towel, in order to absorb the moisture.
In a bowl, mix the olive oil (80 ml) with the parsley, rosemary, 4 black peppercorns, finely chopped garlic cloves and bay leaves. Stir the marinade well.
Cut each half of the artichoke core once more lengthwise to make it into quarters.
In a sterilized jar with 17 fl oz (500 ml) capacity, pour a thin layer of olive oil on the bottom. Arrange the pieces of artichoke tightly, but still do not press them too hard. Pour the other olive oil, previously mixed with the spices, on top and add more olive oil to the top.
Oil can also be used, but it affects the taste of the canned food.
Make sure there are no empty gaps between the artichokes where the fat has not reached and if there are, shake the jar slightly to fill each empty space.
Wrap the glass jar (or jars) with a fine cloth or gauze and arrange it/them in a pressure cooker. Cover it/them with water and boil for 25 minutes from the time it starts to release pressure.
Allow the jar(s) to cool completely in the pot.
Use the canned marinated artichokes for your favorite salads, sandwiches, as a fish and meat garnish, for pasta or as a wonderful appetizer.
