{"id":2829,"date":"2017-06-10T10:56:12","date_gmt":"2017-06-10T09:56:12","guid":{"rendered":"https:\/\/www.merrybower.co.uk\/?p=2829"},"modified":"2017-09-13T21:36:29","modified_gmt":"2017-09-13T20:36:29","slug":"globe-artichoke-hearts-oil","status":"publish","type":"post","link":"https:\/\/merrybower.co.uk\/?p=2829","title":{"rendered":"Globe Artichoke Hearts in Oil"},"content":{"rendered":"<p>Now in their third year, we can safely say that globe artichokes do well at Merrybower! The first year we had a handful, and last year we steamed some, then the rest went to flower as the kitchen extension meant we had no preparation space to cook! This year we finally have a kitchen where more than one person can stand and prepare food &#8211; something invaluable when you grow and prepare an awful lot of your own food, so we attempted to preserve the globe artichoke hearts in oil.<\/p>\n<p>Last year we steamed them, served them on a plate with a knob of butter melted on top so it ran between the leaves. This was the only way I knew how to eat them, it was one of those messy delicacies I remembered from childhood years in Naples, a dish a child couldn&#8217;t resist &#8211; butter, mess and a gorgeously delicate flavour. We&#8217;d pull each leaf off individually by the spiky end, and draw the fleshy bit between clenched teeth, pulling off the tender flesh. Then came the best bit &#8211; the revealed globe artichoke hearts sat in a pile of butter!<\/p>\n<p><a href=\"https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-2830\" src=\"https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts3-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts3-200x300.jpg 200w, https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts3.jpg 600w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a>To the matter in hand &#8211; this year we have a bumper crop of lovely artichoke globes and didn&#8217;t fancy wasting them, so I decided to make globe artichoke hearts in oil. I lopped off around twenty of them, even some that weren&#8217;t as tight as the rest, and sloped up to the house. I then cut off all of the stem, and the spikey leaves, and scooped out the fluffy internal fibres with the handle end of a teaspoon after halving the globe. Some globes were so large I had to quarter them. To test if I&#8217;d taken enough off, I&#8217;d chew the ocassional piece &#8211; I&#8217;d never done this before so was going purely on what you see in the jars of artichoke hearts you can buy in the shops.<\/p>\n<p>Note of warning &#8211; just like walnuts, the cutting process leaves your hands a striking shade of nicotine brown! Gloves are your friend.<\/p>\n<p><a href=\"https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-2831\" src=\"https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts2-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts2-200x300.jpg 200w, https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts2.jpg 600w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a>As I prepared each heart, I dropped it into a saucepan of cold water with lemon juice taken from about a third of the lemon &#8211; this helps to prevent the hearts going brown before you cook them.<\/p>\n<p>Once all were cut, I rinsed the globe artichoke hearts under a cold tap and lay them out in the bottom of a deep frying pan, covering them with olive oil. I&#8217;m going to guess that any oil would do &#8211; but flavour is king!<\/p>\n<p>Then I added the rest of the lemon, thinly sliced and sea salt and mixed Italian herbs to taste. You can use anything here in terms of herbs &#8211; possibly even nothing would be fine!<\/p>\n<p><a href=\"https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts4.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-2833\" src=\"https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts4-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts4-300x200.jpg 300w, https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts4-768x512.jpg 768w, https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts4.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Next I covered the frying pan and heated the whole concoction for around 30 minutes on the lowest heat setting &#8211; testing them to see if they&#8217;re done is the best bit! Once the test pieces had passed muster, I poured the whole concoction into a screw top Mason Jar, any sterIlised jar will do, and allowed them to cool down slowly before plopping the jar into the fridge. I&#8217;ve been reliably informed they&#8217;ll keep fine in there for a month, unless opened, but I don&#8217;t think we&#8217;re going to find out!<\/p>\n<p><a href=\"https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-2832\" src=\"https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts1-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts1-200x300.jpg 200w, https:\/\/merrybower.co.uk\/wp-content\/uploads\/2017\/06\/2017artichokehearts1.jpg 533w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a><a href=\"https:\/\/merrybower.co.uk\/?page_id=1805\">For the simple recipe &#8211; go here!<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Now in their third year, we can safely say that globe artichokes do well at Merrybower! The first year we had a handful, and last year we steamed some, then the rest went to flower as the kitchen extension meant we had no preparation space to cook! This year we finally have a kitchen where [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2831,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[32,220],"tags":[179,178,416,417],"class_list":["post-2829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allotment-quarter","category-preserving","tag-artichokes","tag-globe","tag-oil","tag-preserving"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Globe Artichoke Hearts in Oil - Merrybower Homestead<\/title>\n<meta name=\"description\" content=\"A quick and simple recipe for globe artichoke hearts in oil - a reasonably fiddly task, but one well worth carrying out!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/merrybower.co.uk\/?p=2829\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Globe Artichoke Hearts in Oil - 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