Tuesday, November 12, 2013

Marinated Artichokes

I wanted to share this recipe for marinated artichokes as this provides a way to enjoy this bountiful fall harvest long after the plants have shown their beautiful flowers.


I love this recipe because it allows you to use multiple items from your herb garden which is great!

You'll need to collect

  3 lemons
  5 cups extra virgin olive oil (don't substitute this!)
32 baby artichokes (each one around 2-4 ounces)]
16 garlic cloves  Mince  4 cloves and mash the other 12
  4 sprigs of fresh thyme
1/2 tsp of red pepper flakes
      salt and pepper
1/2 cup of minced fresh mint

This recipe makes four 1 pint jars you can enjoy immediately and also make great hostess gifts for Thanksgiving!

1. Using a vegetable peeler, remove six 2 inch strips zest from 1 lemon.  Grate and reserve 1 teaspoon zest from second lemon.  Halve and joice lemons to yield 1/2 cup juice, reserving spent lemon halves.

2.  Combine oil and lemon zest strips in large saucepan.  Working with 1 artichoke at a time, cut top quarter off each artichoke, snap off outer leaves and trim away dark skin. Peel and trim stem, then cut artichoke in half lengthwise.  If it's real big, go ahead and quarter it. Rub each artichoke half with the spent lemon and place in saucepan.

3.  Add smashed garlic, thyme, pepper flakes, 2 tsp salt and 1/2 tsp pepper to saucepan and bring to rapid simmer over high heat.  Reduce heat to medium-low and simmer, stirring occasionally to submerge all artichokes, until artichokes can be pierced with fork but are still firm, about 5 minutes. Remove from heat, cover, and let sit until artichokes are fork-tender and fully cooked, about 20 minutes.

4.  Gently fold in mint, reserved grated lemon zest, reserved lemon juice, and minced garlic and season with salt to taste.  Using a slotted spoon, transfer artichokes to four 1 pint jars with tight fitting lids.  Strain oil through fine mesh strainer set over  cup liquid measuring cup.  Discard thyme stems, then spoon strained solids evenly into jars.  Cover artichokes with strained oil and let cool completely.

You can keep the artichokes refrigerated for up to four days.  Keep the leftover strained oil refrigerated as it is so flavorful and perfect to drizzle over the rest of your fall harvest!

Enjoy and Stay Dirty!