To Dry and Preserve Artichokes
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Cook and prepare
Boil the artichokes with a little coarse sea salt until you can pull off the leaves, then remove from heat.
Let cool on a dish.
Remove the leaves and choke.
Dry the bottoms in an oven at 300°F (150°C) or in the sun.
Store
Store in bags or string them.
Keep in a dry place.
Soak before use
Soak in warm water for a couple of hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Artichokes
- The vegetable being preserved; its texture changes as it dries and later rehydrates.
- Coarse sea salt
- Draws moisture out of the artichokes and helps preserve them.
The step that matters
Drying the bottoms. Moisture left in the bottoms lets spoilage microbes grow during storage. Drying them thoroughly, whether in the oven or the sun, lowers the water available to those microbes and helps the artichokes keep.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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