Marinated Artichokes


  • 2 tablespoons chopped Italian parsley
  • 4 pounds regular or baby artichokes
  • 1 lemon (about 4 oz.)
  • 1 tablespoon grated orange peel
  • 1 teaspoon cracked black peppercorns
  • 2 tablespoons sherry vinegar
  • ½ teaspoon hot chili flakes
  • + 3 more ingredients
    • ¼ cup extra-virgin olive oil
    • About ½ teaspoon salt
    • 3 cloves garlic, peeled and coarsely chopped

1. Grate peel from lemon and reserve; you should have about 1 tablespoon. Cut lemon in half and squeeze juice into a large bowl, discarding any seeds; fill bowl halfway with water. 2. Break off artichokes' coarse green outer leaves down to tender yellow inner leaves (easily pierced with your fing...

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