Cook The Book: Marinated Baby Artichokes – a delicious recipe with artichokes, lemon juice, white wine vinegar, olive oil, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Remove the tough outer leaves of the artichokes, reducing the volume of the vegetable by half, until each artichoke has the shape of a tear drop or candle flame, is pale pale green to yellow, and is soft to the touch. With a pairing knife, trim the base, removing all the rough surfaces. Cut the artichokes in half and pluck out any thistly interior leaves.
2
In a large nonreactive pot, combine lemon juice, vinegar, oil, garlic, salt, and bay leaves and bring to a boil. Add the artichokes and boil for 10 minutes. Remove the bay leaves.
3
Place the jars in a pot fitted with a rack and add enough water to cover the jars by 3 inches. Cover the pot and bring the water to a boil over high heat. Process the artichokes for 25 minutes. Turn off the heat and remove the lid. After a few minutes remove the artichokes.
644
kcal
Calories
60
g
Fat
23
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 48 baby artichokes (about 6 pounds), 1 cup bottled lemon juice, 2 cups white wine vinegar with 5% acidity, 1 cup olive oil, and more.
Yes, Cook The Book: Marinated Baby Artichokes falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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