| Preserved Artichokes |
| From Eleanor Fettiplace's Receipt Book |
|
TO KEEP HARTICHOCKS ALL THE YEARE first take a gallon of faire water, & another of the strongest veriuce, & a good handfull of salt, put them together on the fire & boile them, & scum them cleane, take half an handfull of fennel, & half a handfull of hyssope cleane washed, & put into the brine, then throw in the artichocks & scald them, & pluck them out againe, then let the artichocks & the brine bee throwe cold before you put them up, then put the bottoms downards & the herbs on the top, & let brine always cover them. Even so I use the Cowcumbers. |
|
8 oz
|
Artichoke Hearts |
|
1 C
|
Water |
|
1 C
|
Verjuice |
|
1 t
|
Fennel Seeds |
|
1 t
|
Dried Hyssop |
|
1/2 T
|
Kosher Salt |
Combine water, verjuice and salt in a non reactive saucepan. Bring to boil and add herbs. Boil slightly and add artichokes. Boil for three minutes and then remove from fire. Remove artichokes from brine and allow both to cool. After cool place artichokes in a jar and put a pinch of both herbs on top. Add brine until full and cap. Refrigerate just to be safe.
