From the “Why make your own when you can buy them?” file I thought that today we would talk about marinated artichoke hearts. I will start by saying up front that I'm not a big fan of marinated artichoke hearts in a jar. At least not the ones found on most store shelves. If you've been reading this blog for any amount of time, you know how much we here in the Circle B Kitchen love artichokes, and marinated artichoke hearts can be incredibly awesome, but up until a few weeks ago, my enjoyment of them has been pretty hit and miss.
It thus became obvious that I had to take matters into my own hands, and thanks to Saveur magazine, I have found the marinated artichoke heart that I think I’ve been wanting, missing and looking for. And, as it turns out, I also found out why I haven’t so much liked the ones from the jar.....flavor! As in missing. None. Nada. Totally lacking in.
Because these babies have flavor! And to create a flavorful marinade for our artichoke hearts it really doesn’t take too many ingredients… in addition to good extra virgin olive oil, we’re using lemon juice, oregano, thyme, red pepper flakes, and a little salt and pepper. Just combine everything but the lemon juice in a pan with your artichokes, simmer briefly, let them cool, add the lemon juice and either serve them right away or store in the fridge. I keep a jar in the fridge and add to it when it starts to get low.
Now what to do with our beautifully flavorful marinated artichoke hearts? Some favorite applications include tossing into salads; topping pizzas; stirring into pastas; layering into sandwiches (so good!); topping crostini; they’re great in omelets; stuffed into chicken breasts, baked into quiche or breads. And, of course, we can’t forget the ubiquitous artichoke/spinach dip.
I just like eating them out of the jar. Here’s the recipe…
MARINATED ARTICHOKE HEARTS
Recipe courtesy Saveur Magazine
I have used both canned and frozen artichokes in this and they work equally well. Adjust the lemon juice and/or red pepper flakes to suit your tastes, and as for storing them, I keep a jar in the fridge and replenish as needed.
1 9-oz. box frozen artichoke hearts, thawed (or the equivalent of canned)
1/2 cup extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. crushed red chile flakes
2 tbsp. fresh lemon juice
1. Rinse artichoke hearts under cold water. Combine artichokes, oil, salt, thyme, oregano, and chile flakes in a 1-qt. saucepan set over medium-low heat. Cover and cook, stirring occasionally, until the flavors meld, 10 minutes.
2. Let cool to room temperature and stir in lemon juice. Serve or refrigerate in a covered container for up to 1 week.