Spicy Marinated Artichokes

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Spicy Marinated Artichokes

 

Flavored Oil;

2 cups extra-virgin olive oil

4 fresh thyme sprigs

3 garlic cloves, unpeeled, smashed

3 lemon rind strips

1/2 teaspoon red pepper flakes

1 teaspoon black peppercorns

 

Marinated Artichokes;

1 juice of 1 lemon

9 baby artichokes

salt to taste

freshly ground black pepper to taste

1 carrot, peeled, cut into sticks

1 onion, cut into wedges

4 tablespoons extra-virgin olive oil

1 cup dry white wine

 

To make the flavored oil, in a small pan over low

heat, combine the olive oil, thyme, garlic, lemon

rind, red pepper flakes and peppercorns. Gently warm

the mixture until it is just heated; do not allow it

to bubble. Remove from the heat and let cool.

Meanwhile, fill a large bowl with cold water and add

the lemon juice. Pull off the outermost layer of tough

leaves from the artichokes. Peel and trim the stems,

removing 1/8 inch from each base. Halve each artichoke

lengthwise and gently scoop out the fuzzy choke if

prickly to the touch. As each artichoke is prepared,

submerge it in the lemon water to prevent discoloring.

Drain the artichokes and pat dry with paper towels.

Season with salt and pepper. Place the carrot and

onion in a large sauté pan and arrange the artichokes

in a single layer on top. Drizzle with the olive oil

and wine. Cook over high heat until the mixture starts

to bubble, then reduce the heat to low. Cover and

simmer until the artichoke bases and leaves are

tender, about 35 minutes. Remove from the heat and let

cool completely.

Using a slotted spoon, remove the artichokes and

discard the braising vegetables and liquid. Divide the

artichokes evenly between 2 sterilized preserving

jars, then cover with the cooled flavored oil. Tightly

seal the jars and set in a cool, dark place for 3

days. After opening the jars, store in the

refrigerator.

Yields 2 half-pint jars.

 

 

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