Marinated Artichoke Hearts
Cento Marinated Artichoke Hearts Ingredients: Quartered Artichoke Hearts, Water, Vegetable Oil (Soy and/or Sunflower Oil), Vinegar, Spices, Salt, Citric Acid and Ascorbic Acid Added to Preserve Color.
Roman Artichoke Hearts
FMM: We've made these and they are quite good. I don't believe I have used the mint as I usually make them around the holidays after our mint has died back for the winter. I did add an extra tablespoon of lemon to the original recipe as well as the garlic, peppercorns and red pepper flakes. The last time I made this I did not heat the marinade and it came out fine.
10 to 12 medium artichoke hearts, cooked until tender (can use 12 - 14 ounces frozen artichoke hearts, or canned)
Heat the marinade and while the artichoke hearts are still warm, pour the following marinade over top. If using canned artichoke hearts, you can heat everything together, turn the heat off and let them marinate. Turn occasionally.
Some recipes add a little thyme to the recipe, I even saw one recipe that added lemon thyme.
2 - 3 T. lemon juice
2 T. red wine vinegar [try without]
1 T. fresh mint, optional
1/2 tsp. oregano
1/2 tsp. lemon peel (I add a slice or two of lemon instead)
1 garlic clove, sliced in half
1/4 teaspoon whole black peppercorns
1/4 teaspoon red pepper flakes (optional)
1/3 c. olive oil (originally called for 3/4 cup!)
Marinated Artichoke Hearts
from http://www.saveur.com/
Keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
1 9-oz. box frozen artichoke hearts, thawed
1⁄2 cup extra-virgin olive oil
1 tsp. kosher salt
1⁄2 tsp. dried thyme
1⁄2 tsp. dried oregano
1⁄4 tsp. crushed red chile flakes
2 tbsp. fresh lemon juice
Rinse artichoke hearts under cold water. Combine artichokes, oil, salt, thyme, oregano, and chile flakes in a 1-qt. saucepan set over medium-low heat. Cover and cook, stirring occasionally, until the flavors meld, 10 minutes.
Let cool to room temperature and stir in lemon juice. Serve or refrigerate in a covered container for up to 1 week.
