Jun 2, 2012

awesome artichokes!

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.

 Again you can vary the quantities to suit your taste.

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:


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