Serious Eats: Recipes
Marinated Artichoke Hearts
These marinated artichoke hearts are light, punchy, and so good dropped into a springy pasta salad.
About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her first book, also called Food in Jars, will be published by Running Press in May 2012.
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