Spicy Marinated Artichokes

[Guest guest]

Trader Joe's carries fresh baby artichokes

 

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.