"CaliforniaLavender" > wrote in message
ups.com...
> Friends have asked if the following is safe: Artichokes cooked in
> mixture of vinegar and water, drained and covered with oil. They want
> to put up for pantry storage and asked me if I thought this method was
> safe. I think yes, for short-term refrigerator use, but would need
> pressure for long-term storage. Can someone advise, please.
> Thanks,
> Susan

If the idea is to copy Italian carciofi sott'olio, it isn't done that way in
Italy other than by commercial firms. The fresh, canned or frozen
artichokes are cooked then marinated with lemon juice or vinegar, herbs and
oil a day or two before serving. That way they still taste like artichokes
and not like vinegar balls.
Best to trim, blanch and freeze the quartered artichokes and then do them
batch by batch as needed.
>