Italian Marinated Artichokes

By The Canadian Living Test Kitchen

13 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
cal	237237 cal
pro	3 g3g pro
total fat	21 g21g total fat
sat. fat	3 g3g sat. fat
carb	12 g12g carb
fibre	3 g3g fibre
chol	0 mg0mg chol
sodium	232 mg232mg sodium
% RDI:	-
calcium	44 calcium
iron	1010 iron
vit A	22 vit A
vit C	2828 vit C
folate	1919 folate

Mounds of ripe artichokes signal the beginning of summer at farmer's markets. 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.

Ingredients

2 lemons , halved crosswise2 2lemonlemons, halved crosswise
3-1/2 lb medium artichokes , (8 - 12)3-1/2 3-1/2lb lbmedium artichokeartichokes, (8 - 12)
3/4 cup extra-virgin olive oil 3/4 3/4cup cupextra-virgin olive oil
8 cloves garlic 8 8cloves garlic
2 shallots , thinly sliced2 2shallotshallots, thinly sliced
8 8oil-packed sun-dried tomatoes, drained and julienned
1 large sprig fresh rosemary 1 1large sprig large sprigfresh rosemary
1 bay leaf 1 1bay leafbay leaves
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

Click here to view the step-by-step instructions for Italian Marinated Artichokes.

Fill large bowl with cold water. Squeeze in juice of half of the lemons; set aside.

Snap off tough 3 or 4 layers of outer leaves from artichokes until pale yellow tender leaves are reached. Rubbing cut surfaces with remaining lemon halves to prevent discolouration as you work, cut about 1 inch (2.5 cm) off top of each artichoke.

Using sharp paring knife, trim away dark green areas along base. Trim off end of stem; peel remaining stem. Cut artichokes lengthwise into quarters. Using edge of small spoon, scoop out fuzzy choke. Add trimmed artichokes to bowl of lemon water.

In large skillet or wide shallow Dutch oven, combine oil, garlic, shallots, tomatoes, rosemary, bay leaf, salt, pepper and 3/4 cup (175 mL) water. Drain artichokes and add to pan; bring to boil. Reduce heat, cover and simmer for 20 minutes. Uncover and cook until tender when pierced with tip of sharp knife, about 10 minutes.

Transfer artichokes to large shallow bowl; spoon oil mixture overtop. Let cool to room temperature, about 30 minutes. Discard rosemary sprig and bay leaf. (Make-ahead: Let cool completely. Refrigerate in airtight container for up to 5 days. Let come to room temperature before serving.)

Source : Canadian Living Magazine: May 2007