The word spoon derives from an ancient word meaning a chip of wood or horn carved from a larger piece. Wooden spoons were easy to carve and thus inexpensive, making them common throughout history. The Iron Age Celts (C. 250BC) of Britain used them. This is evidenced by an example of a small ladle discovered during archaeological excavations at the Glastonbury Lake Village.
This pickling recipe is a two part process, first you have to cook the heart and then you can pickle it. Cut the heart in four pieces using the chambers of the heart as a guide. Trim the heart of all fat until you have four nice pieces of meat then add the heart to the boiling liquid and simmer for 45 minutes. After the heart is cooked let it cool completely then slice it into strips or chunks, which ever you prefer. for the pickling liquid. 1 1/2 cups of apple cider vinegar.
Then, put all the hearts in a large casserole of water mixed with vinegar, salt, black peppercorn and bay leafs and put to a boil for about 15 minutes. Check artichokes once in a while with a fork to see if they are cooked. Once cooked, let the artichokes drain and cool on a towel.Layer the artichoke in a pot, making sure to drain the water after. Completely cover the artichoke hearts with extra virgin olive oil. Pour slowly so as to avoid making air bubbles.Cover the pot and let the flavor saturate.heck artichokes once in a while with a fork to see if they are cooked. Once cooked, let the artichokes drain and cool on a towel. Layer the artichoke in a pot, making sure to drain the water after. Completely cover the artichoke hearts with extra virgin olive oil. Pour slowly so as to avoid making air bubbles.