Easy Marinated Baby Artichokes Recipes

MARINATED BABY ARTICHOKES

Steps:

• Preheat oven to 400 degrees. Prepare an ice-water bath; add juice of 1 lemon. Trim stems of artichokes, leaving 1 inch intact. Remove tough outer leaves, and trim sharp tips of remaining leaves with scissors. Halve baby artichokes lengthwise, or quarter small artichokes; scoop out fuzzy chokes, and discard. Add prepared artichokes to lemon water as you work.
• Arrange artichokes in a nonreactive 12-by-16-inch baking dish. Using a vegetable peeler, peel 4 strips of zest from remaining lemon, and add to baking dish. Add garlic, olives, and 2 rosemary sprigs. Squeeze juice from zested lemon over artichokes. Drizzle with oil, and season with salt and pepper. Toss to combine. Cover dish with parchment paper, then foil. Bake 30 minutes. Uncover; stir, and cook until tender and browned in places, about 10 minutes. Serve the artichokes as is, or continue to step 3.
• Let artichokes cool completely. Transfer contents of baking dish to a sterilized, dry 1-quart jar; add remaining 2 rosemary sprigs. Add enough oil to cover artichokes. Place a round of waxed paper on surface. Let stand at room temperature 1 hour before serving.

EASY MARINATED BABY ARTICHOKES

Steps:

• Fill a large bowl with cold water; juice 2 lemons into water. Set aside. Trim spiky tops, tough stems, and outer leaves from artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving artichoke half intact. Transfer cut artichokes to acidulated water immediately.
• Drain artichokes. Fill a large saucepan with water. Add artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan. Set over high heat; bring to a boil. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.
• Remove from heat, and drain. Reserve artichoke halves, some of the garlic, and a few sprigs of thyme. Place in a bowl, and drizzle with remaining 2 tablespoons olive oil. Season with remaining 1 1/2 teaspoons salt and pinch of pepper.

EASY MARINATED ARTICHOKES

Steps:

• Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
• Seal the container and shake to emulsify the mixture.
• Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.

MARINATED ARTICHOKES

Steps:

• Fill a large pot with cold water and squeeze 3 of the lemons into it (this is known as acidulated water). Keep it off the heat for now. The cut artichoke hearts have to head straight into the lemon water to keep them from browning.
• Trim the artichokes: Lay an artichoke on its side and trim the brown woody tip of the stem. Using a very sharp or serrated knife, cut the top one-third of the thorny artichoke leaves off, leaving a flattened top. Use your hands to tear off the toughest outermost leaves from around the bottom of the artichoke, leaving most of the leaves untouched. Lay the artichoke on the board again and this time cut it in half lengthwise, from stem to top. Using a paring knife or a peeler, carefully peel off the outermost layer of the stem. Use a spoon to scrape away the inedible furry choke in the center of the artichoke. Voila-you have an artichoke heart! Quick, put it in the acidulated water. Repeat to trim the rest of the artichokes.
• Poach the artichokes: Add more water to the pot if needed to cover the artichokes. Season the water with 3 tablespoons salt. Place the pot over medium-low heat and bring the water to a simmer. Poach the artichokes for about 15 minutes, or until they're easily pierced with the tip of a knife. Drain the artichokes. Transfer them to a large bowl and set aside.
• Marinate the artichokes: In a large saucepan, heat 2 tablespoons olive oil over medium-low heat. Add the garlic halves cut-side down and sear them until lightly golden, 3 to 4 minutes. Add the thyme and tarragon. Squeeze the remaining 3 lemons into the pan and throw in the squeezed lemon halves as well. Add the wine and simmer on high heat until it has reduced by half, about 5 minutes. Add the remaining 4 cups olive oil and the remaining 1/2 teaspoon salt. Bring the marinade to a boil, then turn off the heat.
• Carefully pour the hot marinade over the artichokes and stir to combine. Transfer the artichokes and marinade to mason jars with lids or airtight containers and refrigerate. Marinate for at least 1 hour, but ideally overnight, before serving. Store them in the refrigerator for up to 10 days.

GRILLED BABY ARTICHOKES WITH MIXED HERBS VINAIGRETTE

Steps:

• For the artichokes: Fill a large pot with cold water. Squeeze the lemons into the water, and then drop them into the pot. Add the olive oil and salt. Add the artichokes and cook until a paring knife inserted into the center meets with a little resistance, about 15 minutes. Drain and shock in cold water for 30 seconds. Drain again and transfer to a sheet lined with paper towels to dry.
• While the artichokes are cooking, make the vinaigrette: Whisk the mustard, honey, lemon zest and juice and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
• Heat a charcoal or gas grill to high. Halve the artichokes, brush with canola oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides, about 2 minutes per side. Transfer to a large bowl and toss with the vinaigrette, herbs and red pepper flakes.
• Serve with grilled Italian bread.