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Once you've pickled artichokes using our harmonious recipe, you'll never want to buy them marinated in the supermarket again. Just get the necessary ingredients and follow our instructions - it's worth the effort, you'll taste it!

Pickled artichokes can be refined with herbs

Recipe for pickling artichokes

You need:

  • 10 small artichokes
  • 2 lemons*
  • 100 ml olive oil
  • 100 ml white wine vinegar
  • 2 tbsp white wine vinegar
  • 3 sprigs of rosemary
  • 5 tbsp diced onion
  • 2 cloves of garlic
  • 1 tsp black peppercorns
  • some pepper
  • some sea salt
  • 1 tbsp honey
  • Mason jars with lids
  • several bowls
  • cooking pot

* Use untreated lemons where the peel is suitable for consumption - preferably organic lemons to ensure the highest possible quality. Fortunately, such lemons are not very expensive - especially not in small numbers.

How to pickle artichokes correctly

  1. Squeeze the juice from the two lemons and place in a bowl.
  2. Grate the zest of the lemons and put the result in a (another) bowl.
  3. In a large bowl, mix four tablespoons of lemon juice with half a liter of water.
  4. Clean the artichokes.
  5. Thinly peel the stalks of the vegetables.
  6. Halve the artichokes.
  7. Remove the "straw".
  8. Then immediately place the artichokes in the prepared lemon water.
  9. Fill a saucepan with a liter of water.
  10. Add the 100 milliliters of white wine vinegar, the rosemary, the diced onions, the peppercorns and some salt to the water.
  11. Boil the water mixture.
  12. Drain the artichokes moistened with lemon juice in a colander.
  13. Cook the drained artichokes in the stock for 25 minutes.
  14. Drain the vegetables.
  15. In a bowl, mix together the olive oil, 2 tablespoons of white wine vinegar, honey, grated lemon zest and 2 tablespoons of lemon juice.
  16. Slice the garlic cloves.
  17. Add the garlic slices to the olive oil mixture.
  18. Pepper and salt the marinade to taste (and preference).
  19. Stuff the artichokes into the jars.
  20. Pour the marinade over the vegetables.
  21. Seal the jars airtight.
  22. Put the jars in a cool place overnight.


Pickled artichokes can usually be stored in the refrigerator for a few months.

Note: Of course there are many other ways to pickle artichokes. Some swear by including cloves in the recipe. We advise you to experiment a little yourself with the exact ingredients.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

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