Miso Marinated Artichokes

1. 1

   Since this recipe uses the artichokes with the skins on, wash and rinse them well with a scrub brush.

2. 2

   The roots shown in the picture are unwashed artichokes.

3. 3

   Cut the washed artichokes into 2-3 mm thick pieces.

4. 4

   There's no need to soak or remove the harsh taste.

5. 5

   Place the miso and the cut artichokes into a Ziploc or plastic baggie.

6. 6

   Work the miso thoroughly into the artichokes.

7. 7

   Press out as much air as possible from the bag, seal the opening, and place it in the refrigerator.

8. 8

   Once a day is fine, but every time you open the refrigerator, work the miso into the artichokes some more.

9. 9

   After 2-3 days moisture will be produced, but that is no need for concern.

10. 10

    Just keep working in the miso to let it blend in.

11. 11

    After 1 week, it is ready to be served.

12. 12

    If you just remove each portion from the refrigerator as you need it with clean chopsticks, it will keep for up to about 1 month.

No additional tips available.