Artichokes in Lime Marinade

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Artichokes in Lime Marinade

 

4 fresh artichokes

1 lime, thinly sliced

2 teaspoons salt, divided

1/2 cup vegetable oil

1/3 cup vinegar

1 teaspoon grated lime rind

1/3 cup fresh lime juice

1 tablespoon finely chopped fresh parsley

1 tablespoon dried leaf basil

 

Rinse artichokes in cold water. Turn each artichoke on

its side; with sharp knife cut 1-inch off top. Cut off

stem close to base. Remove any loose leaves around the

bottom. Snip off sharp leaf tips with scissors.

In large saucepan or kettle, bring 3 inches water to

boiling; add lime slices, 1 teaspoon salt and

artichokes. Heat to boiling; reduce heat and simmer,

uncovered, 30 to 40 minutes, until stem end of

artichokes are tender when pierced with a fork and

leaves pull easily from the base. Turn upside down to

drain.

In large bowl combine oil, vinegar, lime rind and

juice, parsley, basil and remaining 1 teaspoon salt;

mix well. Add artichokes; spoon marinade over.

Refrigerate 6 hours or overnight, if possible. Spoon

marinade over artichokes occasionally.

 

 

 

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