Marinated Miniature Artichokes
Preparation time: 15 minutes to prepare, 45 minutes to cook, and at least 1 hour to cool
Yield: 6 appetizer-sized portions
One of the nice things about small artichokes is that
with just a touch of trimming, the entire globe is edible. The
choke has not had a chance to develop, so there is mostly just
tender heart.
This recipe is very easy to prepare and keeps well for up to a
week if stored in a tightly covered container in the
refrigerator.
1 1/2 pounds small artichokes (2-inch diameter or less)
3 cups water
Juice from 1 medium-sized lemon
1/3 cup red wine vinegar
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoons whole or slightly bruised peppercorns
4 medium-sized cloves garlic, peeled and halved
3 cups water
Juice from 1 medium-sized lemon
1/3 cup red wine vinegar
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoons whole or slightly bruised peppercorns
4 medium-sized cloves garlic, peeled and halved
- To trim the artichokes, cut off the tips and the ends of the stems. Use scissors or a paring knife to shave off any extraneous outer leaves. You may leave the artichokes whole, or halve or quarter them, depending on their size and your preference.
- Place the artichokes in a saucepan with all the other ingredients. Bring to a boil over high heat, then lower the heat to low. Let them simmer uncovered for another 40 minutes, or until the liquid reduces to approximately 1 cup. (This does not have to be exact!)
- Remove the pan from the heat, and cool to room temperature. You can eat the artichokes at this point, or refrigerate them (include all the liquid) in a tightly covered container. If stored this way, they will keep for at least two weeks, although you are unlikely to be able to resist them for this long.
