{ 2008 05 19 }

I am insane; or, preserving baby artichokes

jarred artichokesIt seemed like a good idea, it really did. Last week we drove back from Monterey and picked up a mess of artichokes in Castroville, the self-proclaimed artichoke capitol of the world. They were great. I made that awesome soup and even put up a few jars of preserved, marinated baby artichokes (three, to be exact). I’ve done that last bit before; they’re always so delicious and I always wish I’d put up more.

So, when driving back from Monterey for the second time in one week, the memory was strong. Doing those three jars had been pretty painless. Why not, I asked myself, do a whole bunch more? And so the obscene amount of baby artichokes was purchased.

And yesterday, after visiting baby twins and stopping by Ikea for bookshelves and assembling bookshelves with my dashing husband, I hunkered down in the kitchen with NPR, my paring knife, a ready paper bag for the ensuing compost, a dozen pint jars, and 16 pounds of baby artichokes.

I cannot recommend this. First of all, this particular bunch were thornier than the last and my normally barely-presentable hands are now covered with pokes and scratches. Second, trimming 16 pounds of baby artichokes takes hours. HOURS! Third, I had also bought some large artichokes to turn into that awesome soup, which I did, but which, after my artichoke-a-licious afternoon I could barely look at, much less enjoy. And finally, I still can’t get the bitter tannins off my finger tips.

esqueezeslemons.jpgshandy.jpgThe saving grace of the afternoon was the shandy I made from the leftover Meyer lemon lemonade Ernie and I had made on Saturday. He picked the lemons, juiced them with joy, and stirred in the sugar to taste. He left it much more tart than one might have expected. Perfect with a bit of pale ale as one soldiers on through the mounds of baby artichokes.

Note to self: 4 pounds of artichokes is about right for jarring. At that level one doesn’t end up fatigued and defeated by the thistles, thus having the energy and verve to bask in the glory of the beautiful, shiny jars as one purposefully, joyfully arranges them in the cupboard.

To make your own, check out the recipe I put up at local foods. You can also see how easy it is to clean/trim baby artichokes.

Posted by Molly Watson on Monday, May 19th, 2008, at 9:51 am, and filed under artichokes, cooked it, lemons, preserving.

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