from certaldo, my “hometown” in tuscany
my assistant Erica also is my vegetable vendor in Certaldo
Our menus in class are inspired at the market and often new recipes from our suppliers.Who would resist fresh tuna like this!
this week i found the last baby artichokes of the season at erica’s stand
i had to make a classic, pickled artchoke heartsI adore being inspired at the market, it keeps the cooking classes always a surprise, even for me.When I saw these tiny artichokes, I bought a huge bag.
When I shopped at the San Lorenzo Market in Florence, Leo shared his recipe with me.
Most people boil the artichokes then pack in oil, this recipe let’s them sit overnight in vinegar and salt.
Leo Carducci’s Pickled Artichokes
Clean the tiny artichokes by removing the thick harder leaves until you arrive at the delicate light green center.
Slice off the pointy top. Now you have a artichoke heart!
Trim away any tough stem on the bottom and around the base of the heart.
Mix 2 tablespoons of fine sea salt in 1 liter of red wine vinegar.
Add the cleaned artichokes to the vinegar and let sit for one or two days, until pickled.
Drain the artichokes and turn cut side down.
Don’t do this on a marble table as vinegar will ruin the marble.
Let sit for a day.
Place the artichokes into glass jars and cover with olive oil.
Push down to release any air bubbles and seal.
To be sure you won’t kill anyone, sterilize the sealed jars in boiling water for 20 minutes.
Let sit 3 months before serving.
Enjoy!!!
Judy, I am patiently waiting for a schedule of 2014 classes, for Tuscany AND Sicily. I would love to visit both. (From my mouth to God’s hands.) 😉 xo
The artichokes look delicious!