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Lilly’s Table

 
 
© Lillys-Table.com Photo of Marinated Artichoke Hearts
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Marinated Artichoke Hearts

 

Artichoke hearts are transformed with a marinade of vinegar, olive oil and herbs de provence. The process of cooking, peeling and scraping out the artichoke hearts takes a while but is worth the efforts if you have a large basket of artichokes to enjoy. Of course, starting with frozen hearts or those canned in just water could work if you are needing to save time. As soon as the hearts are ready this recipe comes together in a few minutes and then resting for at least 30 minutes will leave you with tasty hearts and a salad dressing too.

Ingredients

  • 8 artichokes, large or more if smaller
  • ½ cup apple cider vinegar, or your favorite light colored vinegar, divided
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon spring onion, or shallots, minced
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 teaspoon herbs de provence
  • 1 pinch black pepper

Serving Size: 2 People

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Preparation Instructions

Bring a pot of water up to a boil with a lid. Trim the stems and cut off the pointy tips if desired. Submerge in the water even if it is not fully boiling. Bring up to a boil, reduce to a high simmer, cover with a lid and cook for 15-25 minutes until a knife can easily be stabbed into the base of the artichokes.

Cool the artichokes and shake out any excess hot water. Using a paring knife carefully remove all of the leaves and gently scrape out the hairy choke. Cut the hearts into four quarters.

Meanwhile, whisk half of the vinegar with the spring onion or shallot, sugar and salt. Bring up to a simmer and turn off the heat to let the flavors from the onions absorb into the vinegar slightly.

When the artichokes are trimmed and ready to be marinated, whisk the remaining vinegar, olive oil, herbs de provence and black pepper into the cooked vinegar and onions.

Place the artichoke hearts in a small container with a lid. Pour the marinade over the top and cover tightly with a lid. Rest for about 5 minutes and then toss or flip over the container. Continue to toss the container periodically until the artichokes are fully coated and marinated to your liking. Give them at least 30 minutes, but a day or two will only add to the flavor experience.