Marinated Artichokes

Name: Marinated Artichokes
Yield: Makes two 1-pint jars
Ingredients: 2 , lemons, divided; 2½ cups, extra-virgin olive oil; 3 pounds baby, artichokes (2 to 4 ounces each); 8 , garlic cloves, peeled (6 smashed, 2 minced); 2 , sprigs fresh thyme; 1 teaspoon, table salt; ¼ teaspoon, pepper; ¼ teaspoon, red pepper flakes; ¼ cup, minced fresh mint

9 comments

Appears in Cook's Illustrated May/June 2021

Appetizers

Vegetables

Slow cooking baby artichokes in garlic-spiked olive oil is the key this antipasto mainstay.

SERVESMakes two 1-pint jars

TIME1 hour, plus 45 minutes cooling

WHY THIS RECIPE WORKS

For true nutty-sweet artichoke flavor, we start with fresh springtime baby artichokes and cook them in a generous 2½ cups of fruity extra-virgin olive oil. To enhance the artichokes’ delicate flavor, we add lemon juice for brightness, lemon...

This is a members' feature.