Marinated Artichokes
By Rebecca MorrisPublished on March 30, 2021
Time
1 hour, plus 45 minutes cooling
Yield
Makes two 1-pint jars
Ingredients
2 lemons, divided2½ cups extra-virgin olive oil 3 pounds baby artichokes (2 to 4 ounces each)8 garlic cloves, peeled (6 smashed, 2 minced)2 sprigs fresh thyme 1 teaspoon table salt ¼ teaspoon pepper ¼ teaspoon red pepper flakes ¼ cup minced fresh mint
Before You Begin
Look for artichokes with tightly packed green leaves. Save the leftover oil and use it for sautéing or drizzling over vegetables or fish.
Instructions
- Using vegetable peeler, remove three 2-inch strips zest from 1 lemon. Grate and reserve ½ teaspoon zest from second lemon. Halve and juice lemons to yield ¼ cup juice (reserve any extra juice for another use). Reserve spent lemon halves.
- Combine oil and lemon zest strips in medium saucepan. Working with 1 artichoke at a time, cut off top quarter of artichoke, snap off outer leaves, and trim away dark skin. Peel and trim stem, then cut artichoke in half lengthwise (quarter artichoke if large). Rub each artichoke half with spent lemon halves and add to saucepan.
- Add smashed garlic, thyme, salt, pepper, and pepper flakes to saucepan and bring to rapid simmer over high heat. Reduce heat to medium-low and simmer, stirring occasionally to submerge all artichokes, until all artichokes can be pierced with fork but are still firm, about 5 minutes. Remove from heat; cover; and let sit until artichokes are fork-tender, about 20 minutes.
- Gently fold in mint, lemon juice, lemon zest, and minced garlic and season with salt to taste. Using slotted spoon, transfer artichokes to two 1-pint jars with tight-fitting lids. Strain oil through fine-mesh strainer set over 4-cup liquid measuring cup. Discard thyme sprigs, then spoon strained solids evenly into jars. Cover artichokes with strained oil and let cool completely (leftover strained oil can be refrigerated and used as desired). Marinated artichokes can be refrigerated for up to 4 days.
Time
1 hour, plus 45 minutes coolingYield
Makes two 1-pint jarsIngredients
2 lemons, divided
2½ cups extra-virgin olive oil
3 pounds baby artichokes (2 to 4 ounces each)
8 garlic cloves, peeled (6 smashed, 2 minced)
2 sprigs fresh thyme
1 teaspoon table salt
¼ teaspoon pepper
¼ teaspoon red pepper flakes
¼ cup minced fresh mint
Ingredients
2 lemons, divided
2½ cups extra-virgin olive oil
3 pounds baby artichokes (2 to 4 ounces each)
8 garlic cloves, peeled (6 smashed, 2 minced)
2 sprigs fresh thyme
1 teaspoon table salt
¼ teaspoon pepper
¼ teaspoon red pepper flakes
¼ cup minced fresh mint
Ingredients
2 lemons, divided
2½ cups extra-virgin olive oil
3 pounds baby artichokes (2 to 4 ounces each)
8 garlic cloves, peeled (6 smashed, 2 minced)
2 sprigs fresh thyme
1 teaspoon table salt
¼ teaspoon pepper
¼ teaspoon red pepper flakes
¼ cup minced fresh mint
Why This Recipe Works
For true nutty-sweet artichoke flavor, we start with fresh springtime baby artichokes and cook them in a generous 2½ cups of fruity extra-virgin olive oil. To enhance the artichokes’ delicate flavor, we add lemon juice for brightness, lemon zest for floral nuances, garlic for depth, and fresh mint and thyme for herbaceous notes. These artichokes are perfect for everything from throwing on pizzas to tossing in a salad or pasta to serving on an antipasto platter.
Before You Begin
Look for artichokes with tightly packed green leaves. Save the leftover oil and use it for sautéing or drizzling over vegetables or fish.
Instructions
- Using vegetable peeler, remove three 2-inch strips zest from 1 lemon. Grate and reserve ½ teaspoon zest from second lemon. Halve and juice lemons to yield ¼ cup juice (reserve any extra juice for another use). Reserve spent lemon halves.
- Combine oil and lemon zest strips in medium saucepan. Working with 1 artichoke at a time, cut off top quarter of artichoke, snap off outer leaves, and trim away dark skin. Peel and trim stem, then cut artichoke in half lengthwise (quarter artichoke if large). Rub each artichoke half with spent lemon halves and add to saucepan.
- Add smashed garlic, thyme, salt, pepper, and pepper flakes to saucepan and bring to rapid simmer over high heat. Reduce heat to medium-low and simmer, stirring occasionally to submerge all artichokes, until all artichokes can be pierced with fork but are still firm, about 5 minutes. Remove from heat; cover; and let sit until artichokes are fork-tender, about 20 minutes.
- Gently fold in mint, lemon juice, lemon zest, and minced garlic and season with salt to taste. Using slotted spoon, transfer artichokes to two 1-pint jars with tight-fitting lids. Strain oil through fine-mesh strainer set over 4-cup liquid measuring cup. Discard thyme sprigs, then spoon strained solids evenly into jars. Cover artichokes with strained oil and let cool completely (leftover strained oil can be refrigerated and used as desired). Marinated artichokes can be refrigerated for up to 4 days.
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