Quick & Easy

Marinated artichoke hearts

Funnily enough, the artichoke is actually a variety of thistle. The silky smooth heart of this plant works wonderfully when marinated and served as part of an anti pasta platter.
marinated artichoke hearts



1.Cut stems from artichokes. Snap off tough outer leaves until you are left with a central cone of leaves.
2.Trim away any dark green parts; cut away top of cones. Rub artichokes all over with a lemon half. Place artichokes in large glass or china bowl with another lemon half; cover well with water.
3.Heat combined garlic, peppercorns, vinegar and the water in large non-reactive saucepan until hot; do not boil. Add drained artichokes and remaining lemons; simmer, uncovered, 15 minutes or until chokes are easy to remove from centres. Drain; cool 5 minutes.
4.Remove and discard centre leaves and chokes using a small spoon. Cut artichoke hearts in half; place hearts in sterilised 1-litre (4-cup) jar. Top with enough oil to cover, taking care as it will bubble. Leave 1cm space between hearts and top of jar; seal while hot. Refrigerate 1 week before using.

Recipe can be made 3 months ahead and refrigerated.


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