Lets get straight into these Marinated Artichokes ......
In the previous blog post I explained how I do the marinated mushrooms, so now its the Artichokes turn to shine:
The artichoke marinade is not unlike the one for the mushrooms. Though this one has lemon and you can also add a small amount of chili if you wish.
In the previous blog post I explained how I do the marinated mushrooms, so now its the Artichokes turn to shine:
The artichoke marinade is not unlike the one for the mushrooms. Though this one has lemon and you can also add a small amount of chili if you wish.
Again you can vary the quantities to suit your taste.
You will need:
You will need:
Two clean glass jars with a wide opening.
Two cans of artichokes hearts.
Olive oil (about 1 cup or perhaps a little more)
Wine vinegar.
Cider vinegar.
Garlic. (maybe 6 cloves, depending on your taste)
Zest of 1/2 lemon or the rind of the lemon.
Juice of 1/2 lemon.
Salt and pepper.
Italian Seasoning (about 1/2 teaspoon)
Lime & Chili Seasoning (McCormicks if available)
Place the Artichoke Hearts in the glass jars and then mix the rest of the ingredients in a bowl.
Once blended pour over the Artichokes that have been sitting in the jar patiently waiting. Place the lid on tight and - if possible - let these stand for at least 30 days.
After the waiting period, place one or two of the Artichoke Hearts on a small flat plate, flatten gently so the 'leaves' are easily picked up with a cocktail fork or toothpick.
Serve with toasted Turkish Bread or a sliced and toasted Baguette.
The marinated Artichokes can be rather rich, so don't go overboard when eating these!
The following are blog posts I have uploaded as I re-learn the basics of cooking and baking:
enjoy!
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