Garlic Olive Oil and Red Wine Vinegar Pickled Baby Artichokes

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Posted by in Recipes on Mar 13, 2013 . .

2 Lemons
24 Baby Artichokes, about 2 ounces each
2 cups Water
2 Cups Olive Cart Red Wine Vinegar
20 Fresh mint leaves, cut into julienne strips
1/2 Cup Olive Cart Slow Roasted Garlic Extra Virgin Olive Oil
Olive Cart South Haven Flaked Sea Salt
Freshly Ground Olive Cart Black Peppercorns

Fill a bowl with water and squeeze in the juice from the lemons, then throw in the lemon halves.

Select green, firm artichokes without any black spots. Remove at tleast three layers of outer leaves to reach the light green interior leaves. Working with 1 artichoke at a time, trim off the dark spot where the artichoke was attached to the bush and the pointed top 1 inch of the leaves. Cut in half lengthwise ( or in quarters if you have had to use larger artichokes). As they are cut, slip them into the lemon water.

In a large saucepan bring the 2 cups each water and vinegar to a boil, Drain the artichokes, discarding the lemon halves. Add them to the saucepan and bring back to a boil. Boil until tender, 10 to 15 minutes. Drain in a large colander for 30 minutes so that most of the moisture is gone.

In a ceramic bowl, combine Olive Cart Slow Roasted Garlic Extra Virgin Olive Oil, mint, Olive Cart South Haven Flaked Sea Salt and ground Olive Cart Black Peppercorns. Toss with the drained artichokes. They will have a fuller, more delightful flavor if served later in the day, or after 24 hours of marinating. If you can wait that long. The artichokes can also be stored in a jar in the refrigerator, in olive oil to cover, for a few weeks. Bring to room temp before serving.

Last update: Mar 13, 2013
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