Marinated Baby Artichokes Food

EASY MARINATED BABY ARTICHOKES

Steps:

• Fill a large bowl with cold water; juice 2 lemons into water. Set aside. Trim spiky tops, tough stems, and outer leaves from artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving artichoke half intact. Transfer cut artichokes to acidulated water immediately.
• Drain artichokes. Fill a large saucepan with water. Add artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan. Set over high heat; bring to a boil. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.
• Remove from heat, and drain. Reserve artichoke halves, some of the garlic, and a few sprigs of thyme. Place in a bowl, and drizzle with remaining 2 tablespoons olive oil. Season with remaining 1 1/2 teaspoons salt and pinch of pepper.

MARINATED BABY ARTICHOKES

Steps:

• Preheat oven to 400 degrees. Prepare an ice-water bath; add juice of 1 lemon. Trim stems of artichokes, leaving 1 inch intact. Remove tough outer leaves, and trim sharp tips of remaining leaves with scissors. Halve baby artichokes lengthwise, or quarter small artichokes; scoop out fuzzy chokes, and discard. Add prepared artichokes to lemon water as you work.
• Arrange artichokes in a nonreactive 12-by-16-inch baking dish. Using a vegetable peeler, peel 4 strips of zest from remaining lemon, and add to baking dish. Add garlic, olives, and 2 rosemary sprigs. Squeeze juice from zested lemon over artichokes. Drizzle with oil, and season with salt and pepper. Toss to combine. Cover dish with parchment paper, then foil. Bake 30 minutes. Uncover; stir, and cook until tender and browned in places, about 10 minutes. Serve the artichokes as is, or continue to step 3.
• Let artichokes cool completely. Transfer contents of baking dish to a sterilized, dry 1-quart jar; add remaining 2 rosemary sprigs. Add enough oil to cover artichokes. Place a round of waxed paper on surface. Let stand at room temperature 1 hour before serving.

EASY MARINATED ARTICHOKES

Steps:

• Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
• Seal the container and shake to emulsify the mixture.
• Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.

ROASTED BABY ARTICHOKES

Steps:

• Preheat the oven to 400 degrees F.
• Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
• Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
• To serve, top with the cheese and garnish with the parsley.

MARINATED BABY ARTICHOKES

Steps:

• Fill a large bowl with cold water; juice 2 lemons into the water. Set aside. Trim the spiky tops, tough stems, and outer leaves from the artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving the artichoke half intact. Transfer cut artichokes to acidulated water immediately.
• Drain the artichokes. Fill a large saucepan with water. Add the artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan. Set over high heat; bring to a boil. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep the artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.
• Remove from the heat, and drain. Reserve the artichoke halves, some of the garlic, and a few sprigs of thyme. Place in a bowl, and drizzle with the remaining 2 tablespoons olive oil. Season with the remaining 1 1/2 teaspoons salt and pepper. Keep refrigerated, up to 5 days, until needed.

BABY ARTICHOKES WITH WARM VINAIGRETTE

Steps:

• Fill a small stockpot with water, and add 2 teaspoons salt and 2 tablespoons olive oil. Cut the lemon in half, squeeze juice into water, and add squeezed halves. Remove tough outer leaves of artichokes, and pare down stems using a vegetable peeler. Add artichokes to acidulated water, cover, and bring to a boil. Reduce to a simmer, and cook until leaves are easily removed and heart is tender when pierced with a knife, 15 to 20 minutes. Drain in a colander, and set aside.
• Place 1 teaspoon olive oil in a small saute pan over medium-low heat, and add the chopped shallot. Saute until translucent, about 2 minutes. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, pepper, and red-wine vinegar. Slowly whisk in remaining 3 tablespoons olive oil. Serve reserved artichokes with the warm vinaigrette on the side for dipping.

MARINATED BABY ARTICHOKES WITH LEMON VINAIGRETTE

Steps:

• Fill a large bowl with cold water; juice the lemon into the water; set aside. Halve artichokes; if they have any pink choke, trim it from the center, leaving artichoke half intact. Transfer artichokes to acidulated water.
• Bring a large saucepan of water to a boil over high heat. Drain artichokes, and add to boiling water. Reduce heat to medium; gently simmer artichokes until just tender, 5 to 7 minutes. Remove from boiling water, and drain; set aside.
• Make vinaigrette: In a medium bowl, whisk shallot, mustard, and vinegar. While whisking, slowly add oil. Stir in tarragon; season with salt and pepper. In a large bowl, toss artichokes with 1/2 cup vinaigrette; transfer to a serving dish. Strip leaves from one sprig of thyme, and sprinkle on artichokes. Use remaining sprigs for garnish. Serve artichokes with remaining vinaigrette on the side.