Since this recipe uses the artichokes with the skins on, wash and rinse them well with a scrub brush. The roots shown in the picture are unwashed artichokes.
Cut the washed artichokes into 2-3 mm thick pieces. There's no need to soak or remove the harsh taste.
Place the miso and the cut artichokes into a Ziploc or plastic baggie. Work the miso thoroughly into the artichokes.
Press out as much air as possible from the bag, seal the opening, and place it in the refrigerator.
Once a day is fine, but every time you open the refrigerator, work the miso into the artichokes some more.
After 2-3 days moisture will be produced, but that is no need for concern. Just keep working in the miso to let it blend in.
After 1 week, it is ready to be served. 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.
Story Behind this Recipe
I had received some miso-pickled vegetables that were really delicious, so I decided to try to make some myself.
Make sure to thoroughly wash off the mud and dirt from the skin. Make sure to work the miso into the artichokes at least once a day. Since the tianmianjiang has some sweetness, there's no need to add any other ingredients. If you prefer a sweeter taste, use more tianmianjiang. If you want the opposite, use more miso.