Artichoke Week: Marinated Artichokes

C – I didn’t know that you used baby artichokes for marinating

… and not the large variety. Well, I couldn’t find baby artichokes. So, I am going to try using the large variety instead. Will it work out? There was a lot of thinking that I had to go through. My friend the Internet didn’t give me any good guidance.

Of course, I might have asked it the wrong questions. It was a bit disappointing.

I figured I should make it like pickles. That’s what they are, right? A marinade usually has oil, so I guess I can add oil, too.

Peel these artichokes like the sauteed artichokes. Cook them in the vinegar brine to make them tender.

Artichokes are tough, so cooking them a few minutes will make sure they won’t be tough while marinating.

The marinated artichokes were delicious. They aren’t like the baby artichokes at all. But, they are still really delicious.

With baby artichokes, you don’t have to clean out the choke part in the center. But, you do have to do that with the larger ones.

I loved the texture of these artichokes. It’s like eating the crispy center of a steamed artichoke, with lots of wonderful flavors. Salty, sweet, a bit spicy and tart.

Artichoke Week: Marinated Artichokes

Recipe type: Snacks

Author: Christina

Prep time: 15 mins

Cook time: 24 hours

Total time: 24 hours 15 mins

Serves: 4

Ingredients

• 1 cup white vinegar
• 1 cup water
• 2 tsp grapeseed oil
• 1 bay leaf
• 2 cloves garlic
• 2 Thai chilies
• ½ tsp black peppercorns
• 1½ Tbsp sugar
• 1½ Tbsp salt
• 2 medium-sized artichokes

Instructions

1. Remove any stray leaves from the artichokes. Remove the thorny leaves and break off the leaves about half way so the tender parts remain. Cut off the top of the artichoke.
2. Cut the bottom of the artichokes off and peel the skin of the stock.
3. Cut in half and remove the inner, hairy part of the artichoke.
4. Place in water with lemon juice.
5. Cut artichokes into thin wedges and place back into the lemon water.
6. Place vinegar, water, bay leaf, black peppercorns, sugar and salt into a sauce pan. Bring to a boil and let simmer for 5 minutes.
7. Add the cut artichokes into the saute pan and let simmer for 5 minutes or until slightly tender.
8. In a pint mason jar, add garlic and chiles.
9. Pour the artichokes and liquid mixture into the jar.
10. Pour grapeseed oil over top. Seal and shake well.
11. Place in the refrigerator overnight.
12. It’s ready to use.
13. Serve.
14. Enjoy!

3.1.08

They were addicting. I am so glad tried making them with the large variety this time.

If I do ever get a chance to find baby artichokes, I will definitely try to make this recipe with them.