Saturday, April 10, 2010

Marinated Artichoke Hearts

This is a fabulous and easy marinade that will make artichokes better for virtually any application. This makes artichokes especially good on pizza, in salads, or tossed in pasta with pesto. If you don’t have the time or ingredients, don’t sweat it, no recipe will be ruined by failing to us these artichokes, but it certainly enhances most recipes.

1 can artichoke hearts
3 TBSP olive oil
1.5 TBSP red wine vinegar (can also use 1 Tbsp balsamic if red wine is not available)
1 tsp dried basil
1 tsp dried oregano
1 tsp red chili flakes
½ tsp salt
½ tsp pepper
½ tsp garlic powder
Pinch of thyme and rosemary (both are optional)

When you open the can of artichokes, drain them and mash each one up a bit with your hands, so they aren’t an entire mouth full.

Combine all ingredients in a Tupperware container with a good, solid-fitting lid and stir everything together. Then cover with lid and shake everything up a bit.

Let sit anywhere from 20 minutes to 1 day. A periodic shaking will help the flavors mingle better.

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