Spicy Marinated Artichokes
From mystic_river1 17 years ago
- 35 minutes to make
- Serves 4
This is a recipe that really caught my imagination and it was like a dare to me to see if I could do it. Well, I did and this babies are delicious. You can also use this for artichoke hearts if you cannot get the babies.
Ingredients
- COOLING AND RESTING TIME NOT ADDED shopping list
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- For the flavored oil: shopping list
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- 2 cups extra-virgin olive oil shopping list
- 4 fresh thyme sprigs shopping list
- 3 garlic cloves, unpeeled and smashed shopping list
- 3 strips lemon rind shopping list
- 1/2 tsp. red pepper flakes shopping list
- 1 tsp. black peppercorns shopping list
- juice of 1 lemon shopping list
- 9 baby artichokes shopping list
- salt and freshly ground pepper, to taste shopping list
- 1 carrot, peeled and cut into sticks shopping list
- 1 onion, cut into wedges shopping list
- 4 Tbs. extra-virgin olive oil shopping list
- 1 cup dry white wine shopping list
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.
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- 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.
People Who Like This Dish 4
- mmmmgood TX
- dagny San Leandro Oakland, CA
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- dandelion Ashland, NE
- mystic_river1 Bradenton, Florida
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