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Spicy Marinated Artichokes Recipe

Ingredients

How to make it

  • To make the flavored oil, in a small pan over low heat, combine the olive oil, thyme, garlic, lemon rind, red pepper flakes and peppercorns.
  • Gently warm the mixture until it is just heated; do not allow it to bubble.
  • Remove from the heat and let cool.
  • ---------------------------------------------------------------------------------------------
  • Meanwhile, fill a large bowl with cold water and add the lemon juice. Pull off the outermost layer of tough leaves from the artichokes. Peel and trim the stems, removing 1/8 inch from each base.
  • Halve each artichoke lengthwise and gently scoop out the fuzzy choke if prickly to the touch.
  • As each artichoke is prepared, submerge it in the lemon water to prevent discoloring.
  • Drain the artichokes and pat dry with paper towels.
  • Season with salt and pepper.
  • Place the carrot and onion in a large saut×™e pan and arrange the artichokes in a single layer on top.
  • Drizzle with the olive oil and wine.
  • Cook over high heat until the mixture starts to bubble, then reduce the heat to low. Cover and simmer until the artichoke bases and leaves are tender, about 35 minutes.
  • Remove from the heat and let cool completely.
  • Using a slotted spoon, remove the artichokes and discard the braising vegetables and liquid.
  • Divide the artichokes evenly between 2 sterilized preserving jars, then cover with the cooled flavored oil.
  • Tightly seal the jars and set in a cool, dark place for 3 days.
  • After opening the jars, store in the refrigerator.
  • Makes two 1/2-pint jars.

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The Cook

mystic_river1 Bradenton, Florida

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