Herb-Marinated Artichokes

Make and use these on pizzas, add to pasta sauce, or just pile on a piece of bread for a quick snack.

Marinated Artichokes i i
Nicole Spiridakis for NPR
Marinated Artichokes
Nicole Spiridakis for NPR

Makes 1 pint

2 cups plus 4 tablespoons extra-virgin olive oil, separated

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 teaspoons chopped fresh basil

3 garlic cloves, smashed

3 strips lemon rind

1 teaspoon black peppercorns

Juice of 1 lemon

9 baby artichokes

Salt and freshly ground pepper, to taste

1 carrot, peeled and cut into thin sticks

1 onion, cut into wedges

1 cup dry white wine

1 red pepper, halved with seeds removed and thinly sliced

1 pint jar or two 1/2 pint jars

To make the flavored oil, in a small pan over low heat, combine 2 cups olive oil, herbs, garlic, lemon rind and peppercorns. Gently warm the mixture until it is just heated. Remove from heat and let cool.

Meanwhile, fill a large bowl with cold water and add the lemon juice. Pull off the outermost layer of tough leaves from the artichokes. Peel and trim the stems, removing 1/8 inch from each base. Halve each artichoke lengthwise, and submerge it in the lemon water to prevent discoloring.

Place the carrot, onion and pepper in a large saute pan and arrange the artichokes in a single layer on top. Drizzle with the remaining 4 tablespoons of olive oil and the wine. Cook over high heat until the mixture starts to bubble, then reduce heat to low. Cover and simmer until the artichoke bases and leaves are tender, about 35 minutes. Remove from the heat and cool completely.

Using a slotted spoon, remove the artichokes and discard the braising vegetables and liquid. Pour the artichokes into a 1-pint sterilized canning jar or divide evenly between 2 sterilized jars, then cover with the flavored oil. Tightly seal the jars and set in a cool, dark place for up to 3 weeks. After opening the jars, store in the refrigerator.

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