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