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Marinated artichokes
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
70 minutes
Marinate fresh globe artichokes at their peak from August to October for a delicious and versatile dish.
Ingredients:
  • 2 lemons, halved
  • 6 globe artichokes
  • 2 large sprigs fresh rosemary
  • 2 bay leaves
  • Large pinch chilli flakes
  • 160ml (2/3 cup) white wine vinegar
  • 375ml (1 1/2 cups) extra virgin olive oil
Instructions:
  • 1. Fill a bowl with water and squeeze in the juice of one lemon. Hold the artichoke at the base and snap off the thick green leaves, working your way down to the white part while rubbing the cut sections with the lemon juice.
  • Trim the artichokes by cutting about 3cm (about one-third of the total size) from the top to expose a circle of purple leaves. Place them back in the lemon water as you work on the rest.
  • Peel back the underside of the artichokes and the stem with a paring knife to uncover the white “heart”.
  • Carefully quarter the artichokes lengthwise using a sharp knife, then use a small spoon to remove the fuzzy white and purple "choke" from the center.
  • Boil the artichokes until tender, then drain and dry. Layer artichokes, herbs, spices, and vinegar in a 1L jar. Fill with oil to cover. Seal and let flavors develop in a cool dark place for 2-3 days before refrigerating after opening.

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