Marinated Artichokes

1. 1

   In a large saucepan, combine the vinegar, water, bay leaf, and garlic.

2. 2

   Bring the liquid to a simmer.

3. 3

   Add the artichokes, crushed red pepper, and salt to taste.

4. 4

   Cook until tender when pierced with a knife, 7 to 10 minutes.

5. 5

   Remove from the heat.

6. 6

   Pour the contents of the pan through a fine-mesh strainer into a bowl.

7. 7

   Reserve the liquid.

8. 8

   Pack the artichokes into sterilized glass jars.

9. 9

   Pour in the cooking liquid to cover.

10. 10

    Let cool completely.

11. 11

    Cover and refrigerate at least 24 hours or up to 2 weeks.

12. 12

    To serve, drain the artichokes and toss them with oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.