Marinated Artichokes
Marinated Artichokes ♥️ My favorite thing to do with them while in season!
Ingredients
- 6-20 baby artichokes
- 3.5 lemons
- 1/4 cup olive oil + 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
- Crusty bread
Directions
- Fill a pot with water, and squeeze 2 lemons in it
- Remove most of the outer leaves from the baby artichoke until they feel tender. 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 removet 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. 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. 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
- 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 information is automatically calculated, so should only be used as an approximation.