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Marinated Baby Artichokes
Credit:
EARL CARTER
Recipe Summary
Yield: Makes 1 quart
Ingredients
Ingredient Checklist
2 lemons
10 baby artichokes, or 6 small artichokes
6 garlic cloves, skins split but left intact
1/2 cup Kalamata olives, halved and pitted
4 sprigs fresh rosemary
1/4 cup extra-virgin olive oil, plus more for filling jar
Sea salt flakes, and freshly ground pepper
Cook's Notes
Artichokes can be stored on the top shelf of the refrigerator for up to 2 weeks.
Gallery
Marinated Baby Artichokes
Credit:
EARL CARTER
Recipe Summary
Yield: Makes 1 quart
Gallery
Marinated Baby Artichokes
Credit:
EARL CARTER
Marinated Baby Artichokes
Credit:
EARL CARTER
Marinated Baby Artichokes
Recipe Summary
Yield: Makes 1 quart
Recipe Summary
Yield: Makes 1 quart
Yield: Makes 1 quart
Makes 1 quart
Ingredients
Ingredients
- 2 lemons
- 10 baby artichokes, or 6 small artichokes
- 6 garlic cloves, skins split but left intact
- 1/2 cup Kalamata olives, halved and pitted
- 4 sprigs fresh rosemary
- 1/4 cup extra-virgin olive oil, plus more for filling jar
- Sea salt flakes, and freshly ground pepper
Directions
Preheat oven to 400 degrees. Prepare an ice-water bath; add juice of 1 lemon. Trim stems of artichokes, leaving 1 inch intact. Remove tough outer leaves, and trim sharp tips of remaining leaves with scissors. Halve baby artichokes lengthwise, or quarter small artichokes; scoop out fuzzy chokes, and discard. Add prepared artichokes to lemon water as you work.
Arrange artichokes in a nonreactive 12-by-16-inch baking dish. Using a vegetable peeler, peel 4 strips of zest from remaining lemon, and add to baking dish. Add garlic, olives, and 2 rosemary sprigs. Squeeze juice from zested lemon over artichokes. Drizzle with oil, and season with salt and pepper. Toss to combine. Cover dish with parchment paper, then foil. Bake 30 minutes. Uncover; stir, and cook until tender and browned in places, about 10 minutes. Serve the artichokes as is, or continue to step 3.
Let artichokes cool completely. Transfer contents of baking dish to a sterilized, dry 1-quart jar; add remaining 2 rosemary sprigs. Add enough oil to cover artichokes. Place a round of waxed paper on surface. Let stand at room temperature 1 hour before serving.
Cook's Notes
Artichokes can be stored on the top shelf of the refrigerator for up to 2 weeks.
Cook’s Notes
Artichokes can be stored on the top shelf of the refrigerator for up to 2 weeks.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Marinated Baby Artichokes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Marinated Baby Artichokes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
