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Marinated Artichokes ♥️ My favorite thing to do with them while in season!
If you loved this recipe, check out my Whipped Brie & Spicy Peaches!
Why You’ll Love Marinated Artichokes
This marinated artichokes are super easy to make, and you can store them in your fridge and put them on pretty much anything your heart desires. The artichokes are the main character here obvs, but the whipped brie takes it up a notch, and brings that creamy element and it is heaven.
How To Prepare Marinated Artichokes
💦 Fill a pot with water, and then squeeze 2 lemons in it.
🍃 Remove most of the outer leaves from the baby artichoke until they feel tender. Then, cut off 1/3 of the top and some of the stem. Using a peeler, peel off the hard part of the stem
💚 Slice in half and remove the ‘furry’ part of the choke
🍋 Add immediately to the lemon water so they don’t turn brown. Add some salt and bring to a boil. Then, simmer covered until soft. About 30 minutes.
💛 Cut the remaining lemon into slices and then cut them in half.
🥘 Preheat a skillet for 2 min on medium. Add the olive oil to a skillet and let it heat up for 1 min. Add in the lemon slices. Then, add the sugar. Let them caramelize for about 3-4 min and flip.
🍷 Add in the wine and garlic. Let it reduce by half. Add in the herbs, crushed peppers, soy sauce remaining 1/2 lemon and salt to taste
💚 Drain the artichokes and mix them with the brining liquid
☘️ Add them to a large mason jar and cover with olive oil. Then, marinate for 24 hrs, and keep in the fridge for up to 7 hours.
🧀 Whip your brie and cream cheese.
🔥Warm up the desired amount of artichokes and top the whipped brie with it. Enjoy with crusty bread.
Substitutions and Variations
- Herbs are very easy to swap out for your favorite ones.
- You can leave the crushed red peppers out if you aren’t a fan of spice, or you can adjust the amount to your liking.
- The whipped brie here is optional, but it gives you an idea of what you can do with your marinated artichokes.
Chef Nadia’s Tip
Use baby artichokes, because the choke will be more tender!
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Common Questions
Yes of course! You can use avocado oil instead. The olive oil does add a lot of flavor.
You can marinate for a minimum of 8 hours! 24 hours yields for best results.
You should store them in the fridge.
These marinated artichokes last up to a week in the fridge.
Marinated Artichokes
Ingredients
- 6-20 baby artichokes
- 3.5 lemons
- 1/4 cup olive oil, and more for topping
- 5 garlic cloves, thinly sliced
- 1/2 cup white wine
- 1 tbsp crushed red peppers
- 1 tsp cane sugar
- 1 tbsp tamari, or soy sauce
- 1 tbsp dried chives
- 1/2 tbsp dried basil
- 1/2 tbsp dried tarragon
- Salt, to taste
Whipped Brie
- 8 oz brie, rind removed
- 4 oz cream cheese
- Chives, to taste
- Flaky salt
- bread, crusty
Directions
- Fill a pot with water, and then squeeze 2 lemons in it.
- Remove most of the outer leaves from the baby artichoke until they feel tender. Then, cut off 1/3 of the top and some of the stem. Using a peeler, peel off the hard part of the stem
- Slice in half and remove the ‘furry’ part of the choke
- Add immediately to the lemon water so they don’t turn brown. Add some salt and bring to a boil. Then, simmer covered until soft. About 30 minutes.
- Cut the remaining lemon into slices and then cut them in half.
- Preheat a skillet for 2 min on medium. Add the olive oil to a skillet and let it heat up for 1 min. Add in the lemon slices. Then, add the sugar. Let them caramelize for about 3-4 min and flip.
- Add in the wine and garlic. Let it reduce by half. Add in the herbs, crushed peppers, soy sauce remaining 1/2 lemon and salt to taste
- Drain the artichokes and mix them with the brining liquid
- Add them to a large mason jar and cover with olive oil. Then, marinate for 24 hrs, and keep in the fridge for up to 7 hours.
- Whip your brie and cream cheese.
- Warm up the desired amount of artichokes and top the whipped brie with it. Enjoy with crusty bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
