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Marinated
Artichoke Hearts
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Freshly marinated artichokes hearts are much more flavorful than the
'store' purchased varieties. The process is not too difficult and rewarding.
i n g r e d i e n t s
24 small to medium artichokes, trimmed and
steamed (see recipe) (You can substitute frozen
artichoke hearts which should be prepared according to the package directions) Don't over
cook or they may get mushy.
1 cup each wine vinegar and olive oil (*virgin, not extra virgin)
4 -cloves fresh garlic, minced OR 1/2 teaspoon garlic powder
3 tablespoons minced fresh Italian parsley
i n s t r u c t i o n s
If you are using fresh
artichokes prepare as directed below, otherwise proceed to the next step.
Steam the artichokes and remove leaves. Place the leaves in a plastic bag and seal
tightly. They can be eaten later chilled with a nice aioli.
Remove the choke and trim as desired. You can leave the chokes whole or cut them in
half vertically through the stem.
Mix together wine vinegar, oil, garlic powder and parsley. Add artichokes. Stir, cover and
refrigerate. Better on the second day. Will keep several weeks in the refrigerator; stir
occasionally. Makes 24 whole chokes.
*Extra virgin olive oil may
become too dominate in flavor so virgin olive oil is preferred.
Read More
All about artichokes including history, uses, recipes and
more.
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 Nutrition
1 - Marinated choke with the
marinade (draining most of the marinade would reduce the fat and calories considerably).
| 144 |
calories |
| 4.23 grams |
protein |
| 9.2 grams |
fat |
| 15.4 grams |
carbohydrate |
| 494 grams |
sodium |
| 6.51d grams |
fiber |
Basic
Boiled Artichoke
Clean and trim artichokes.
Select a heavy pot with a lid. The size will depending upon the quantity and size of the
artichokes you are cooking. Make sure the chokes will fit in the pan with the lid
on. Add 1 1/2 to 2 cups water to the pan. At this point you can add either a
little salt to the water, 1 teaspoon, or none.
Bring the water to a boil. Place the
artichokes in the pot in a single layer if possible. Simmer about 30 - 40 min
depending on the size of the chokes. Cook just until tender. To test for doneness
pull a leaf from the middle row of leaves. The leaf should pull out easily.
When the chokes are done, remove them from
the water with tongs, and allow to drain. Serve hot or cold. Chilled artichokes have more
flavor.
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