Canning artichokes

THIS BLOG IS RETIRED, I'VE MOVED TO SKILLCULT.COM ALL THE OLD TURKEYSONG POSTS ARE THERE AND MORE, CHECK IT OUT! I already posted about marinated artichoke hearts briefly in my !ARTICHOKES! post a few years ago, but I thought I would revisit it in a slightly expanded and more visual post. I did a little surfing to…

You'll be amazed at how many different uses you'll find for this easy marinated artichoke recipe! It's become a refrigerator staple in our house. Use it in pasta dishes, add it to salads, puree it into a sauce and much more!

QUESTION: How do you preserve fresh artichokes? I can’t cook all the artichokes I’m harvesting from my garden. What can I do with them? -Kim R. ANSWER: Artichokes don’t last very long at all in the refrigerator—just three to five days—so if your garden has produced more artichokes than your family can eat, you may […]

The recipe for canning is a brine that you can use for the marinated red peppers or mushrooms and creates a oil/vinegar mixture that is approved for canning.

A great way to use up the glut of these tubers

Pickled artichokes are great for adding to your cheese platter as an appetizer or added to your salads for a little something extra.

Growing, eating and canning artichoke hearts

My family loves Jerusalem artichokes - a lesser-known veggie that looks like the potato's ugly cousin. But my husband finds, as some people do, that they live up to their sometimes-heard nickname: "fartichokes." Yes, it's true. Jerusalem artichokes cause gas in most people. There are ways around this; mainly, parboiling the vegetable before fully cooking it and making sure you only eat the vegetable after it's lived through a good, hard frost. The other, however, is through…

This was a terrible winter. It was too cold to overwinter many vegetables, so the offerings at the farmers markets were sad. Kale and broccoli and Brussels sprouts overstayed their welcome. Don't let this happen again. Eat local tomatoes, strawberries, peaches, blueberries and peppers in February. Reach for your own salsa, chutney, jam and relish in December. Start canning.

I like using frozen artichoke hearts in pasta and will frequently buy them from the grocery store, marinated in flavorful oil. When presented with artichoke dip, I will not say no. And in the springtime, I do love ordering them lightly fried and dressed with lemon juice from an Italian spot in my neighborhood. But despite this lifelong appreciation for the artichoke, it wasn't until recently that I tried to trim a batch and marinate them myself. And like so many things, doing it myself…