Marinated Artichoke Hearts Food

PASTA WITH MARINATED ARTICHOKE HEARTS

Steps:

• Drain liquid from the marinated artichokes into a skillet.
• Slice the drained hearts into bite sized pieces.
• Add olive oil and butter to artichoke marinade and heat. Add onions and saute until soft (about 5-8 minutes).
• Add artichoke heart pieces and basil to the skillet and saute 3-5 minutes more.
• Remove from heat and stir in remaining ingredients.
• Toss the pasta with the warm sauce.

MARINATED ARTICHOKE HEARTS & MUSHROOMS

Steps:

• Drain artichoke hearts thoroughly& cut into quarters.
• Combine next 8 ingredients in a large bowl until well blended.
• Stir in artichoke hearts, mushrooms& pimentos, cover with plastic wrap& refrigerate.
• Stir or toss mixture occasionally.

MARINATED ARTICHOKES

Steps:

• Fill a large pot with cold water and squeeze 3 of the lemons into it (this is known as acidulated water). Keep it off the heat for now. The cut artichoke hearts have to head straight into the lemon water to keep them from browning.
• Trim the artichokes: Lay an artichoke on its side and trim the brown woody tip of the stem. Using a very sharp or serrated knife, cut the top one-third of the thorny artichoke leaves off, leaving a flattened top. Use your hands to tear off the toughest outermost leaves from around the bottom of the artichoke, leaving most of the leaves untouched. Lay the artichoke on the board again and this time cut it in half lengthwise, from stem to top. Using a paring knife or a peeler, carefully peel off the outermost layer of the stem. Use a spoon to scrape away the inedible furry choke in the center of the artichoke. Voila-you have an artichoke heart! Quick, put it in the acidulated water. Repeat to trim the rest of the artichokes.
• Poach the artichokes: Add more water to the pot if needed to cover the artichokes. Season the water with 3 tablespoons salt. Place the pot over medium-low heat and bring the water to a simmer. Poach the artichokes for about 15 minutes, or until they're easily pierced with the tip of a knife. Drain the artichokes. Transfer them to a large bowl and set aside.
• Marinate the artichokes: In a large saucepan, heat 2 tablespoons olive oil over medium-low heat. Add the garlic halves cut-side down and sear them until lightly golden, 3 to 4 minutes. Add the thyme and tarragon. Squeeze the remaining 3 lemons into the pan and throw in the squeezed lemon halves as well. Add the wine and simmer on high heat until it has reduced by half, about 5 minutes. Add the remaining 4 cups olive oil and the remaining 1/2 teaspoon salt. Bring the marinade to a boil, then turn off the heat.
• Carefully pour the hot marinade over the artichokes and stir to combine. Transfer the artichokes and marinade to mason jars with lids or airtight containers and refrigerate. Marinate for at least 1 hour, but ideally overnight, before serving. Store them in the refrigerator for up to 10 days.

MARINATED ARTICHOKE HEARTS, SHRIMP, AND MUSHROOMS

Steps:

• Put artichoke hearts, shrimp, and mushrooms in a bowl.
• Mix dressing according to package directions.
• Pour dressing over all and marinate for 8 hours.

FRIED ARTICHOKE HEARTS

Steps:

• Drain artichoke hearts.
• In separate bowls, set out buttermilk, flour, and Panko.
• Dip artichoke hearts in buttermilk, then dredge in flour, then dip in buttermilk again, then dredge in Panko.
• Cover and refrigerate 4-24 hours.
• While oil is heating, prepare sauce in a small saucepan by combining butter, lemon juice, garlic, and white wine.
• In small batches, fry artichoke hearts until golden brown, drain on paper towels. Transfer to serving plate. Drizzle sauce over top, sprinkle with Parmesan cheese and parsley. Serve hot with additional sauce for dipping.

MARINATED MUSHROOMS, ARTICHOKE HEARTS, AND CAULIFLOWER SALAD

Steps:

• Saute mushrooms in a little butter about 5 minutes.
• Break cauliflower into small flowerettes and steam for about 5 minutes.
• Cut artichoke hearts into quarters.
• Combine all ingredients in big bowl, including liquid from artichoke hearts.
• Marinate at least overnight.
• Keeps indefinitely in refrigerator.
• Slightly cooked pieces of carrots can be added for more color.
• If the liquid doesn't cover the veges, I add water, oil and vinegar in proportionate amts until vegs are covered.