Recipe: Homemade Marinated Artichoke Hearts (Italian)
Appetizers and SnacksHOMEMADE MARINATED ARTICHOKE HEARTS
"Marinated home-cooked artichoke hearts bear little resemblance to those found in a jar. They are great looking, fresh tasting and very flavorful. The choke will most likely need to be cut away although sometimes it's tender enough to eat. These are excellent as part of an antipasti platter or as an accompaniment to a supper of cold roasted chicken with herbs."
4 small to medium artichokes
1/2 lemon
4 cups water '
1 1/3 cups white vinegar
1 1/2 teaspoons salt
1 cup olive oil
FOR SERVING:
1 medium clove garlic, peeled
1/2 cup parsley leaves
2 tablespoons oregano leaves
1/4 to 1/2 teaspoon red pepper flakes
Salt (to taste)
Pull off outer leaves of artichokes until light inner part is revealed. Trim end of stem and use paring knife to taper stem. Rub artichokes with lemon to prevent darkening. Put artichokes in cold water with little lemon juice until ready to cook.
Bring water, vinegar and salt to boil in non-aluminum pot. Add artichokes. Cook, covered, until tender (paring knife should go easily through center), 18 to 25 minutes, depending on size. Use slotted spoon to transfer to colander. Drain and cool.
Remove hearts from artichokes and put hearts in plastic food bag. Add oil. (Remaining cooked artichokes leaves may be eaten separately.) Can be made ahead and refrigerated up to 3 days.
TO SERVE:
Bring artichokes to room temperature.
In small processor or blender, mix garlic, parsley, oregano and red pepper until garlic is minced.
Drain most (not all) of oil from room-temperature artichokes, reserving oil for another use such as vinaigrette. Sprinkle lightly with salt to taste. Sprinkle with garlic-parsley mixture. Can be prepared 1 hour in advance and kept at room temperature.
ABOUT THE RECIPE:
"This recipe is from Linda Calafiore, a Chicago cooking teacher who prepares artichokes according to her aunt's recipes, which are typical of Naples. They work equally well with the larger globe artichokes."
Makes 4 servings
From: Recipelink.com
Source: Newspaper recipe clipping: Good Cooking article: Thistle for Your Supper by Abby Mandel, 1993
"Marinated home-cooked artichoke hearts bear little resemblance to those found in a jar. They are great looking, fresh tasting and very flavorful. The choke will most likely need to be cut away although sometimes it's tender enough to eat. These are excellent as part of an antipasti platter or as an accompaniment to a supper of cold roasted chicken with herbs."
4 small to medium artichokes
1/2 lemon
4 cups water '
1 1/3 cups white vinegar
1 1/2 teaspoons salt
1 cup olive oil
FOR SERVING:
1 medium clove garlic, peeled
1/2 cup parsley leaves
2 tablespoons oregano leaves
1/4 to 1/2 teaspoon red pepper flakes
Salt (to taste)
Pull off outer leaves of artichokes until light inner part is revealed. Trim end of stem and use paring knife to taper stem. Rub artichokes with lemon to prevent darkening. Put artichokes in cold water with little lemon juice until ready to cook.
Bring water, vinegar and salt to boil in non-aluminum pot. Add artichokes. Cook, covered, until tender (paring knife should go easily through center), 18 to 25 minutes, depending on size. Use slotted spoon to transfer to colander. Drain and cool.
Remove hearts from artichokes and put hearts in plastic food bag. Add oil. (Remaining cooked artichokes leaves may be eaten separately.) Can be made ahead and refrigerated up to 3 days.
TO SERVE:
Bring artichokes to room temperature.
In small processor or blender, mix garlic, parsley, oregano and red pepper until garlic is minced.
Drain most (not all) of oil from room-temperature artichokes, reserving oil for another use such as vinaigrette. Sprinkle lightly with salt to taste. Sprinkle with garlic-parsley mixture. Can be prepared 1 hour in advance and kept at room temperature.
ABOUT THE RECIPE:
"This recipe is from Linda Calafiore, a Chicago cooking teacher who prepares artichokes according to her aunt's recipes, which are typical of Naples. They work equally well with the larger globe artichokes."
Makes 4 servings
From: Recipelink.com
Source: Newspaper recipe clipping: Good Cooking article: Thistle for Your Supper by Abby Mandel, 1993
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!