Artichokes Bottoms

Artichokes Bottoms

Artichokes Bottoms

Ever wondered how those delicious artichoke hearts in your pantry get there? Explore the fascinating journey – from selecting fresh artichokes to blanching, pickling, and pasteurizing. Discover the care and craftsmanship behind this versatile ingredient, ensuring safety and flavor on your kitchen shelf.

  1. Selection and Cleaning: Choose fresh artichokes and clean them thoroughly.
  2. Trimming and Stem Removal: Trim outer leaves and remove stems, leaving only the artichoke bottoms.
  3. Blanching: Partially cook the artichoke bottoms in boiling water or steam to retain color and texture.
  4. Brining or Pre-cooking: Optionally, brine or pre-cook the artichoke bottoms to soften them.
  5. Pickling Solution: Prepare a solution of vinegar, water, salt, sugar, and spices for pickling.
  6. Packaging: Place the artichoke bottoms in jars and pour the pickling solution over them.
  7. Pasteurization: Heat sealed jars to a specific temperature to kill bacteria and extend shelf life.
  8. Cooling and Packaging: Cool the jars, inspect, label, and prepare them for distribution.
  9. Quality Control: Maintain quality standards throughout the process to ensure safety and taste.
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