Preserved Artichokes is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic preserve of brined artichokes stored under a vinegar and salt mix in jars. The full recipe is presented here and I hope you enjoy this classic British version of: Preserved Artichokes.
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This is a classic recipe for a Victorian version of Preserved 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
Select the finest and cut off the ends of the leaves, scald them long enough to extract the hay, then sprinkle with salt, and let them stand; the following day remove them into an earthen pan with cold water and salt; after lying six hours, change the water, and make a stronger pickle with three or four handfuls of salt, and a quarter of a pint of vinegar; cover them with melted mutton suet, and keep them in jars. When required for use steep them in luke-warm water, and afterwards boil them in a large quantity of water to get rid of the taste of the pickle.
Modern Redaction
Ingredients:
10 artichokes
2l water
200g salt
1.5l vinegar
400g salt
Method:
Cut off the ends of the artichoke leaves. Bring a large pan of water to a boil, add the artichokes and scald for about 6 minutes, or long enough to remove the hay. Drain the artichokes and place in an earthenware casserole. Dissolve the 200g salt in the 2l water then pour over the artichokes. Cover the casserole and set aside for 6 hours.
Drain the artichokes then pack into jars. Combine the vinegar and 400g salt in a pan. Heat until the salt has dissolved then pour over the artichokes in the jars. Seal tightly with vinegar-proof lids and store for at least 6 weeks to mature.
When ready to use, drain the artichokes then rinse under the tap, steep in lukewarm water for at least 4 hours then boil in a large quantity of water.
