MARINATED ARTICHOKE HEARTS
Tender, delicious homemade marinated artichoke hearts are quick and easy to make.
Provided by Katie Berry
Categories Condiment
Time 15m
Number Of Ingredients 7
Steps:
- Rinse the artichoke hearts under cold water and pat dry with paper towels.
- Over low heat, combine artichoke hearts, olive oil, salt, thyme, oregano and crushed chili flakes in a non-reactive saucepan. Cover and cook 10 minutes, stirring occasionally.
- Remove from heat and let cool to room temperature. Stir in lemon juice.
- Let cool for 30 minutes. They'll taste even better if you wait overnight.
Nutrition Facts : ServingSize 1 heart, Calories 80 kcal, Carbohydrate 6 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 1171 mg, Fiber 1 g, Sugar 1 g
MARINATED ARTICHOKE HEARTS RECIPE
Easy and good for you marinated artichoke hearts in an Italian olive oil lemon and herbs marinade that is gluten free and paleo.
Provided by Florentina
Categories Appetizer
Number Of Ingredients 10
Steps:
- In a medium size bowl whisk together the olive oil with the lemon juice, garlic and sea salt. Add the oregano, thyme and lemon zest and stir well to combine. Season to your taste with the sea salt, black pepper and red pepper flakes.
- Slice the artichoke hearts in quarters or halves and add them to the bowl with the marinade. Give them a gentle toss to coat all over. Taste and adjust seasonings again. Transfer to a lidded container or jar and refrigerate for at least 2 hours or overnight.
- Bring to room temperature about 20 minutes before serving.
Nutrition Facts : Calories 164 kcal, Carbohydrate 3 g, Protein 1 g, Fat 18 g, SaturatedFat 2 g, Sodium 158 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g, ServingSize 1 serving
HOMEMADE MARINATED ARTICHOKE HEARTS
Delicious homemade artichoke hearts are an amazing thing to serve as part of an appetizer party or to give as a hostess gift. They're also great to have in your fridge for adding to salads, omelets, and pasta dishes.
Provided by Christine Pittman
Categories Appetizer
Time P1DT15m
Number Of Ingredients 8
Steps:
- Into a clean 16-24 ounce jar put the garlic, red pepper flakes, dry oregano leaves, and peppercorns.
- Add the artichoke hearts.
- Measure the water and cider vinegar into a small sauce pot. Heat to a boil over high heat. Pour over the artichoke hearts until 3/4 covered in liquid. You may not need all of the liquid depending on the size of your jar.
- Pour olive oil over the artichoke hearts until they are fully covered.
- Put on the lid and shake well.
- Cool on the counter. Refrigerate for 24 hours before serving. They'll keep in the fridge for 1 week.
Nutrition Facts : Calories 113 calories, Sugar 0.6 g, Sodium 30.7 mg, Fat 9.5 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 6.8 g, Fiber 3 g, Protein 1.5 g, Cholesterol 0 mg
MARINATED ARTICHOKES
As a judge on Chopped, Amanda Freitag has seen her fair share of scary ingredients: cactus pears, ginkgo nuts, sea urchin. But one of the most intimidating ingredients she has encountered is far less exotic: the artichoke. Amanda's advice is to start small and tackle baby artichokes first, then move on to the big ones - the prep is essentially the same. In this recipe, from her cookbook The Chef Next Door, Amanda shows us the easiest way to get to the good stuff and a super-simple way to preserve it.
Provided by Amanda Freitag
Time 2h
Yield 3 quarts
Number Of Ingredients 8
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.
MARINATED ARTICHOKES
Yield makes 6 servings
Number Of Ingredients 9
Steps:
- Remove the peel from the lemons with a vegetable peeler. Squeeze the juice.
- Clean the artichokes according to the directions for "fully edible artichokes" on page 15. Be sure to plunge them into the acidulated water as you work.
- Drain the cleaned artichokes thoroughly. Choose a pot large enough to hold the artichokes snugly side by side. Arrange the artichokes cut side down in the pot. Pour the olive oil into the pot. Scatter the garlic, parsley, mint, and lemon peel over the artichokes. Pour in the lemon juice, then enough water to cover the artichokes up to but not over the base of the stems.
- Add the salt and red and black pepper, cover the pot loosely with aluminium foil, and bring to a boil over high heat. Adjust the heat to simmering and cook until the artichoke hearts are tender and about a third of the liquid is left, about 30 minutes. Let the artichokes cool to room temperature in the cooking liquid. Serve at room temperature with some of the cooking liquid as a sauce.
MARINATED ARTICHOKE HEARTS
The hardest part is removing the outer artichoke leaves. At least 24 standing time required. Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field.
Provided by gailanng
Categories Artichoke
Time 1h10m
Yield 6 1/2 pint jars
Number Of Ingredients 13
Steps:
- Have ready 6 hot, sterilized half-pint jars and their lids.
- Half fill a large bowl with water and add the juice of 2 lemons. Working with 1 artichoke at a time, snap off the outer leaves until you reach the tender inner leaves. Cut 1/2 inch off the top, then cut off the stem and trim any dark green skin from the base. Cut the artichoke into quarters, cut away any visible choke and place in the lemon water.
- Using a slotted spoon, transfer the artichokes to a large nonreactive saucepan and add 1/4 cup of the lemon water. Set over medium heat, cover and cook, stirring occasionally, until the artichokes are barely tender, about 10 minutes. Return the artichokes to the bowl of lemon water and stir in the ice cubes.
- Meanwhile, in another large nonreactive saucepan, combine the 6 tablespoons lemon juice, the vinegar and salt. Add 1 1/2 cups water, set over medium-high heat and bring to a boil, stirring to dissolve the salt.
- Divide the lemon zest and garlic evenly among the jars, then add a pinch of red pepper flakes, 1/2 teaspoons fines herbes and 1/4 teaspoons peppercorns to each jar. Pack the artichokes tightly into the jars to within 1 inch of the rims.
- Ladle the hot brine into the jars, leaving 3/4 inch of headspace. Add 2 tablespoons olive oil to each jar, leaving 1/4 - 1/2 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. Let the jars stand undisturbed for 24 hours, and then refrigerate for up to 2 weeks, shaking the jars gently for the first week to mix the flavors.
Nutrition Facts : Calories 431, Fat 27.8, SaturatedFat 3.9, Sodium 1908.9, Carbohydrate 43.6, Fiber 20.9, Sugar 4.6, Protein 12.8
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