MARINATED ARTICHOKES
As a judge on Chopped, Amanda Freitag has seen her fair share of scary ingredients: cactus pears, ginkgo nuts, sea urchin. But one of the most intimidating ingredients she has encountered is far less exotic: the artichoke. Amanda's advice is to start small and tackle baby artichokes first, then move on to the big ones - the prep is essentially the same. In this recipe, from her cookbook The Chef Next Door, Amanda shows us the easiest way to get to the good stuff and a super-simple way to preserve it.
Provided by Amanda Freitag
Time 2h
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Fill a large pot with cold water and squeeze 3 of the lemons into it (this is known as acidulated water). Keep it off the heat for now. The cut artichoke hearts have to head straight into the lemon water to keep them from browning.
- Trim the artichokes: Lay an artichoke on its side and trim the brown woody tip of the stem. Using a very sharp or serrated knife, cut the top one-third of the thorny artichoke leaves off, leaving a flattened top. Use your hands to tear off the toughest outermost leaves from around the bottom of the artichoke, leaving most of the leaves untouched. Lay the artichoke on the board again and this time cut it in half lengthwise, from stem to top. Using a paring knife or a peeler, carefully peel off the outermost layer of the stem. Use a spoon to scrape away the inedible furry choke in the center of the artichoke. Voila-you have an artichoke heart! Quick, put it in the acidulated water. Repeat to trim the rest of the artichokes.
- Poach the artichokes: Add more water to the pot if needed to cover the artichokes. Season the water with 3 tablespoons salt. Place the pot over medium-low heat and bring the water to a simmer. Poach the artichokes for about 15 minutes, or until they're easily pierced with the tip of a knife. Drain the artichokes. Transfer them to a large bowl and set aside.
- Marinate the artichokes: In a large saucepan, heat 2 tablespoons olive oil over medium-low heat. Add the garlic halves cut-side down and sear them until lightly golden, 3 to 4 minutes. Add the thyme and tarragon. Squeeze the remaining 3 lemons into the pan and throw in the squeezed lemon halves as well. Add the wine and simmer on high heat until it has reduced by half, about 5 minutes. Add the remaining 4 cups olive oil and the remaining 1/2 teaspoon salt. Bring the marinade to a boil, then turn off the heat.
- Carefully pour the hot marinade over the artichokes and stir to combine. Transfer the artichokes and marinade to mason jars with lids or airtight containers and refrigerate. Marinate for at least 1 hour, but ideally overnight, before serving. Store them in the refrigerator for up to 10 days.
EASY MARINATED ARTICHOKES
Store-bought marinated artichokes are too expensive and are consumed faster than the time it takes to open the jar. I created this recipe with simple ingredients that are already found in the kitchen. It's delicious by itself, but feel free to experiment and even make your own artichoke salad. It's not like the real deal...it's better! Enjoy immediately or chill the marinated artichokes for at least an hour before serving.
Provided by KnifeForkandaSpoon
Categories Appetizers and Snacks
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
- Seal the container and shake to emulsify the mixture.
- Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 15 g, Fat 13.6 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 1892.4 mg, Sugar 0.1 g
MARINATED ARTICHOKE HEARTS
The hardest part is removing the outer artichoke leaves. At least 24 standing time required. Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field.
Provided by gailanng
Categories Artichoke
Time 1h10m
Yield 6 1/2 pint jars
Number Of Ingredients 13
Steps:
- Have ready 6 hot, sterilized half-pint jars and their lids.
- Half fill a large bowl with water and add the juice of 2 lemons. Working with 1 artichoke at a time, snap off the outer leaves until you reach the tender inner leaves. Cut 1/2 inch off the top, then cut off the stem and trim any dark green skin from the base. Cut the artichoke into quarters, cut away any visible choke and place in the lemon water.
- Using a slotted spoon, transfer the artichokes to a large nonreactive saucepan and add 1/4 cup of the lemon water. Set over medium heat, cover and cook, stirring occasionally, until the artichokes are barely tender, about 10 minutes. Return the artichokes to the bowl of lemon water and stir in the ice cubes.
- Meanwhile, in another large nonreactive saucepan, combine the 6 tablespoons lemon juice, the vinegar and salt. Add 1 1/2 cups water, set over medium-high heat and bring to a boil, stirring to dissolve the salt.
- Divide the lemon zest and garlic evenly among the jars, then add a pinch of red pepper flakes, 1/2 teaspoons fines herbes and 1/4 teaspoons peppercorns to each jar. Pack the artichokes tightly into the jars to within 1 inch of the rims.
- Ladle the hot brine into the jars, leaving 3/4 inch of headspace. Add 2 tablespoons olive oil to each jar, leaving 1/4 - 1/2 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. Let the jars stand undisturbed for 24 hours, and then refrigerate for up to 2 weeks, shaking the jars gently for the first week to mix the flavors.
Nutrition Facts : Calories 431, Fat 27.8, SaturatedFat 3.9, Sodium 1908.9, Carbohydrate 43.6, Fiber 20.9, Sugar 4.6, Protein 12.8
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