Marinated Artichokes with Lemon and Oregano

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Marinated Artichokes with lemon and oregano along with celery, carrot onion and white wine.  This is a more elegant version of a marinated artichoke heart.  Serves 4.
Recipe By: Chefs Anne and David Gingrass
  • Prep30 min |
  • Total50 min |
  • Serves 4


    • 16 each Small artichokes (small loose artichokes)
    • 2 each Lemons
    • 1/2 cup White wine
    • 8 cups Water - room temperature
    • 1/2 each Medium onion - peeled and diced into 1/2" pieces
    • 1 each Small Carrot - peeled and chopped into 1/2" pieces
    • 1 each Celery branch - washed and chopped into 1/2" pieces
    • 1 each Bay leaf
    • 1 tsp Black peppercorns
    • 1/2 tsp Kosher salt
    • 1 each Lemon - zest and juice only
    • 2 Tbl Extra-virgin olive oil
    • 1 tsp Chopped oregano
    • 1 each Large shallot. peeled and minced fine
    • to taste Salt and pepper


Using a sharp paring knife, trim the outer leaves off of the artichokes, trim off all but 1/2" of the stem and trim off the top 1/3 of the leaves. Cut the artichokes in half lengthwise and place into a suitable bowl. Cut the two lemons in half across the equator and squeeze them over the artichokes. Toss well to distribute the juice then add water to barely cover the artichokes. This treatment will help to keep them from becoming brown.  Read more about artichokes here.

Next, combine the wine, water, onion, carrot, celery bay leaf, peppercorns and salt in a suitable pot and bring to a boil. Reduce to a simmer and simmer for 20 minutes. Remove from the fire and strain, reserving the liquid. Return the liquid to the pot and add the artichokes. Cover with a kitchen towel to keep the artichokes submerged and bring the pot to a rolling boil. Immediately remove the pot from the fire and allow it to sit, undisturbed for 30 minutes or until the artichokes are tender. Remove the artichokes from the liquid and place them in a suitable bowl.

Prepare the vinaigrette by combining the lemon juice and zest with the shallot, oregano and olive oil. Season to taste with salt and pepper and add to the artichokes. Toss well and allow to cool completely before serving.
Recipes From - The Gourmet Food And Cooking Resource