---------- Recipe via Meal-Master (tm) v8.02

     Title: PICKLED ARTICHOKES
Categories: Condiments, Ceideburg 2
     Yield: 2 servings

     2 c  Fresh lemon juice
     4 c  Water
    36    To 40 medium artichokes
     3    Lemons, halved
     4 c  Distilled white vinegar
   1/2 ts Salt
     2    Garlic cloves
     4    Bay leaves
   1/2 ts Dried basil
     1 ts Dried oregano
     2    To 4 small dried red chile
          -peppers (optional)
     2 c  Olive oil

 These pickles are worth every bit of the time it takes to prepare
 them. They're one of the best tasting and most beautiful preserves on
 my pantry shelf.  The pale, creamy yellow leaves around the artichoke
 heart glisten in the oil-herb vinegar brine, and sometimes a faint
 hint of purple on the chokes is evident, too.  Their rustic taste
 recalls the simple antipasti of Italy's country trattorias.

 Combine the lemon juice and water in a saucepan large enough to
 eventually hold all the trimmed artichokes.

 Prepare the artichokes, one at a time.  Cut off and discard card the
 stem, then halve the artichoke from tip to stem end.  Immediately rub
 the cut surface with a lemon half to prevent discoloring.  Scoop out
 the furry choke, then gently rub the exposed surface with lemon.  Cut
 off the outer layers of leaves, so the only leaves remaining are the
 tender, pale yellow ones.  Older or larger artichokes will have more
 tough outer leaves so more will have be removed than on younger or
 smaller artichokes. Immediately drop trimmed artichoke into the lemon
 water.

 Repeat process until all artichokes have been trimmed.

 Cook the artichokes in the lemon water for 3 to 5 minutes, depending
 upon size of artichoke hearts.  If mixed sizes are used, remove the
 small ones after 3 minutes.  Drain artichoke hearts and pack them
 tightly into 2 clean, dry, pint canning jars with sealable lids.  Add
 cup of vinegar and 1/4 teaspoon of salt to each jar.  Cover with the
 lids and let stand overnight.

 The next day, drain off and discard the vinegar.  Add 1 cup of
 vinegar to each jar.  Let jars stand 4 to 6 hours.  Drain off and
 discard vinegar. Add 1 garlic clove, 2 bay leaves, 1/4 teaspoon
 basil, 1/2 teaspoon oregano and 1 or 2 dried chiles (if desired) to
 each jar.  Fill to within 1/2 inch of the rims with olive oil.  Cover
 with the lids.

 At this point, the artichokes will keep up to 1 month stored in the
 refrigerator. alternately, they may be processed for 30 minutes in a
 canning kettle using the hot water process.  The sealed, canned
 artichoke hearts keep up to 1 year.

 Makes 2 pints.

 PER ARTICHOKE HALF:  35 calories, 1 g protein, 6 g carbohydrates, 1 g
 fat (0 g saturated), 0 mg cholesterol, 47 mg sodium, 3 g fiber.

 From the San Francisco Chronicle, 4/21/93.

 Posted by Stephen Ceideberg; May 11 1993.

-----