Marinated artichokes
Votes: 5
Time: 2 hours.
Complexity: average
Quantity: 3 liters
Complexity: average
Quantity: 3 liters
Marinated artichokes are a delicious Mediterranean appetizer that can be served with drinks or at a holiday table. They're much easier to prepare than they might seem. Only the tender hearts are used, which are peeled of the tough leaves and immediately placed in acidified water. The artichokes are simmered for about 15 minutes until tender, then marinated in a tart and spicy marinade made with olive oil, white wine, and lemon juice, along with roasted garlic, tarragon, and thyme. Place the marinated artichokes in jars and refrigerate for up to 10 days, or serve after they've marinated for a while.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 lemons, cut in half crosswise
- 16 small artichokes (or 6 large)
- 3 tbsp + 0.5 tsp coarse salt
- 4 tbsp. + 2 tbsp. l. olive oil
- 2 heads of garlic, cut in half crosswise
- 1 bunch of fresh thyme
- 1 bunch of fresh tarragon
- 1 cup white wine
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Cooking the dish according to the recipe:
- Fill a large saucepan with cold water and squeeze 3 lemons into it (this is called acidulated water). Don't put it on the stove yet. Place the cut artichoke hearts directly into the lemon water to prevent them from browning.
- Trim the artichokes. Lay the artichoke on its side and trim off the brown, woody end of the stem. Then, using a sharp or serrated knife, trim off the top third of the artichoke's pointed leaves, leaving the flattened tip. Using your hands, tear off the tough outer leaves from the bottom of the artichokes, leaving most of the leaves attached. Place the artichoke back on the board and this time cut it in half lengthwise, from stem to tip. Using a knife or vegetable peeler, carefully remove the outer layer of the stem. Using a spoon, scrape out the inedible fuzz from the center of the artichoke, revealing the cleaned core. Immediately place it in acidic water. Repeat with the remaining artichokes.
- Boil the artichokesIf necessary, add more water to the pan to completely cover the artichokes. Add 3 tablespoons of salt to the water. Place the pan over medium heat and bring the water to a boil. Cook the artichokes for about 15 minutes, or until they are easily pierced with the tip of a knife. Drain. Transfer the artichokes to a large bowl.
- Marinate the artichokes. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic halves, cut side down, and sauté until golden, 3-4 minutes. Add the thyme and tarragon. Squeeze the remaining 3 lemons into the pan and toss in the lemons. Add the wine and simmer over high heat until reduced by half, about 5 minutes. Add the remaining 4 tablespoons of olive oil and the remaining 1/2 teaspoon of salt. Bring the marinade to a boil, then turn off the heat.
- Carefully pour the hot marinade over the artichokes and toss to combine. Place the artichokes and marinade in lidded jars or airtight containers and refrigerate. Marinate for at least 1 hour before serving, or preferably overnight. Store in the refrigerator for up to 10 days.
Author of the recipe - Amanda Freitag is an American chef, restaurant owner, and the star of cooking television shows.
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