Italian Marinated Artichokes
Savour these edible thistles at their peak of flavour as part of an antipasto platter. Serve alongside thinly sliced prosciutto and salami and mounds of oil-cured or almond-stuffed olives. Then accompany them with plenty of crusty bread for sopping up the herbed artichoke-infused oil. See the full recipe here.
Ingredients:
2 lemons, halved crosswise
3-1/2 lb medium artichokes 1.75 kg (8 to 12)
3/4 cup (175 mL) extra-virgin olive oil
8 cloves garlic
2 shallots (or 1 small onion) thinly sliced
8 oil-packed sun-dried tomatoes, drained and julienned
1 large sprig fresh rosemary
1 bay leaf
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
