The bay leaves give these artichokes a subtle woodsy, almost piney flavor, and you can really taste the citrus and spice. They would be perfect in salads, as a pizza topping, or as part of an antipasti platter. This recipe yields three 8-ounce jars of marinated artichoke hearts. They will keep for at least a month in the fridge.
- Adapted from Salad as a Meal by Patricia Wells-
Read more: Edible DIY: Marinated Artichoke Hearts
- Yield:Makes approximately three (8-ounce) jars
- Active time: 20 minutes
- 1 cup cider vinegar
- 1 teaspoon salt
- 7 fresh or dried bay leaves
- 6 strips fresh lemon zest
- 3 cups frozen quartered artichoke hearts (about one and a half 9-ounce packages)
- 3/4 teaspoon hot pepper flakes
- Extra virgin olive oil
In large saucepan, combine cider vinegar, salt, four bay leaves, 3 strips lemon zest, and 1 cup of water. Bring to simmer over medium heat. Add artichoke hearts and simmer just until tender, about 3 to 5 minutes. Drain artichokes, discard bay leaves and lemon zest.
While artichokes are still warm, divide them between 3 clean, dry 8-ounce jars. Add 1 bay leaf, one strip of lemon zest, and 1/4 teaspoon hot pepper flakes to each jar. Cover artichokes completely with olive oil. Set aside, uncovered, until artichokes are cool. Seal jars and store artichokes in refrigerator for up to 2 months.