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These marinated artichoke hearts are light, punchy, and so good dropped into a springy pasta salad.
Recipe Facts
Ingredients
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12 ounces trimmed artichoke hearts (8 to 10 small hearts)
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1/2 cup white wine vinegar
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1/2 cup water
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2-3 tablespoons extra-virgin olive oil
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1 teaspoon fine grain salt
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1 fresh bay leaf
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1 garlic clove, sliced
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1/4 teaspoon black peppercorns
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1/4 teaspoon red chile flakes
Directions
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In a small saucepan, combine vinegar, water and salt and bring to a boil. Place garlic, bay leaf, peppercorns and red chili flakes in the bottom of a jar that can hold at least 1 1/2 pints. Pack trimmed artichoke hearts into the jar where you've placed the spices. Pour hot pickling liquid over the artichoke hearts and tap gently to dislodge any air bubbles.
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Pour olive oil into jar until the artichoke hearts are covered. Place a lid on the jar and shake to help distribute oil. Let jar sit on counter until cool. Once cool, refrigerate.
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Let artichokes marinate for at least 24 hours before eating. Marinated artichokes will keep for at least one week in the refrigerator.
Special Equipment
Mason jar
Nutrition Facts (per serving) | |
---|---|
90 | Calories |
6g | Fat |
9g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 to 5 | |
Amount per serving | |
Calories | 90 |
% Daily Value* | |
Total Fat 6g | 7% |
Saturated Fat 1g | 4% |
Cholesterol 0mg | 0% |
Sodium 275mg | 12% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 4g | 14% |
Total Sugars 1g | |
Protein 2g | |
Vitamin C 5mg | 27% |
Calcium 20mg | 2% |
Iron 1mg | 3% |
Potassium 205mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |