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Jar of spicy pickled artichokes
Homemade spicy pickled artichokes in savory brine

Spicy Marinated Artichoke Hearts

Author: Flavelo
Recipes Side Dishes Salads
Preparing fresh artichokes can be daunting, but the result is worth every effort. This gem of Mediterranean cuisine preserves the tender hearts for later use. During pickling, vinegar and chili penetrate the layers, offering a nutty flavor with a fiery kick in every bite. Unbeatable as part of a tapas spread or tossed into salads.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 2 days 40 mins
🍽️ Servings 4 servings
🔥 Calories 65 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Large pot (for boiling)
  • Small saucepan (for brine)
  • Lemon squeezer
  • Paring knife
  • Sterilized jars

Instructions

1 ✓

Prepare a bowl of water with the lemon juice. Snap off the tough outer leaves of the artichokes, trim the top third, and peel the stem. Immediately place into the lemon water.

Tip: Work quickly to avoid browning (oxidation).
2 ✓

Boil the artichokes in salted water for 5-8 minutes until 'al dente'.

Tip: Do not overcook; they will soften further in the brine. If they fall apart, they won't look good.
3 ✓

Drain and pack into a jar with garlic, chilies, jalapeños, and all the spices.

Tip: Layering ensures spices are evenly distributed.
4 ✓

Simmer the water, vinegar, salt, and sugar.

Tip: Ensure the brine is hot to sterilize the contents.
5 ✓

Pour the hot brine over the artichokes, seal, and let cool.

Tip: The vacuum seal ensures longevity.
6 ✓

Refrigerate for at least 48 hours.

Tip: The dense leaves need time to absorb the marinade.

Recipe FAQ

Why do artichokes turn brown?
Cut artichoke surfaces oxidize rapidly when exposed to air. Keeping them in lemon water prevents this discoloration thanks to the antioxidant ascorbic acid.

Ingredients

  • 1 lb fresh baby artichokes
  • 2 cups water
  • 1 cup white vinegar
  • 1 tbsp kosher salt
  • 2 tbsp brown sugar
  • 3 cloves garlic
  • 2 leaves bay leaf
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1 tbsp dill
  • 3 whole dried chili peppers
  • 2 whole fresh jalapeños
  • 1 tsp caraway seeds
  • 1 tsp coriander seeds
  • 2 tbsp lemon juice