Pickled Baby Artichokes

Pickled Baby Artichokes

The recipe for canning is a brine that you can use for the marinated red peppers or mushrooms and creates a oil/vinegar mixture that is approved for canning. 
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Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Salad, Snack
Cuisine American
Servings 60


  • 250-300 baby, small, and mid-size artichokes

Brine (per batch):

  • 2 cups lemon juice (bottled)
  • 4 cups white vinegar
  • 2 cups extra virgin olive oil


  • Bring to a boil and then simmer to keep hot.  This amount of brine made enough for approximately 8-9 pint jars.  We made 4 batches of brine to finish all of our pints and 1/2 pints.

Large Artichokes:

  • Rinse all chokes in cold water to remove any bugs and dirt.  Begin the deleafing (peeling) process; pick off the outer leaves until you reach the tender, light yellow/greenish leaves.  Trim the bottom stem even with the base and trim the tips of leaves, if desired.
  • Cut the chokes in 1/2 or 1/4's depending on size; the itty bitty baby chokes can be left whole. Place the trimmed chokes in a large bowl of acidulated water to retain color (use lemon juice or vinegar).
Keyword Pickled Artichokes, Pickled Baby Artichokes