Dried Artichokes for Winter
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- artichokes
- vinegar or lemon
- aromatic herbs
Instructions
- At peak harvest, trim good ripe artichokes, quarter them, and hold in acidulated water so they stay pale.
- Blanch in boiling water scented with aromatic herbs, 5-10 minutes, to half-cook.
- Drain and dry on a rack in the sun, then thread and finish drying in airy shade.
- To use, soften the dried artichokes in boiling water.