Store bought artichoke hearts are so tasty and versatile, but I started to think how much better they could be made with fresh artichokes, fresh herbs and a few other really quality ingredients. I just planted an herb garden with some really healthy Oregano and I had a bunch of lemons laying around the house so I used that as the base to my marinade.
Lemon and Oregano Marinated Artichoke Hearts
You can also use 2 8oz packages frozen artichoke hearts. Cook according to directions on box and then add to marinade.
For the Marinade
1/4 cup Olive Oil
1/4 cup lemon juice
1/2 teaspoon lemon zest
3 tablespoon white wine vinegar
2 cloves of garlic sliced thin
1 pinch of dried chili flakes
1 tablespoon finely chopped Oregano
Salt and Pepper to taste
Mix all ingredients together in a bowl. Pack two 8-10oz jars full of cooked artichoke hearts. Pour over marinade to cover all artichoke hearts.
These are great in pasta, sandwiches or just eaten as is. Also a great Homemade gift idea too!
I made a simple sandwich of Salumi salami, marinated artichoke hearts, a spread of chevre and arugula drizzling a little of the extra marinade on the bread.
Enjoy!
Yum!
ReplyDeleteI made a similar marinade today, to make use of some baby purple artichokes I bought at the farmer's market - then I remembered the forgotten half-bag of artichoke hearts in the fridge - and marinaded those too!
I didn't use a recipe per se, but here are the ingredients I used and some approximates:
lemon juice 1 cup
balsamic vinegar - 1 - 2 tablespoons
canola oil 1/2 c
olive oil 1/2 c
celery salt
fresh basil - chopped
fresh garlic - crushed
chopped up lemon rind
parsley
rosemary
mixed Italian spices
Total artichokes: about 2 cups, cooked
I steamed the fresh artichokes;
However I merely thawed/ did not cook the frozen artichoke hearts, since freezing already breaks down the cellulose quite a bit. (I just put them in the hot leftover water after I pulled the baby 'chokes out of the steamer.)
I put the marinade in the jar first, filling about 1/2 in volume; that helped evenly mix the marinade as the chokes were added.
I also used an ice tea spoon to poke around and mix the chokes and marinade.
Should last a few weeks of more very nicely, owing to the lemon, vinegar and garlic as preservatives.
Enjoy!
Thanks for sharing Julie. Sounds delicious!
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