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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2007
MethodClick 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.)
Nutritional facts Per serving: about
- Sodium 232 mg
- Protein 3 g
- Calories 237.0
- Total fat 21 g
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
- Iron 10.0
- Folate 19.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 28.0