Artichokes in Olive Oil

Ingredients

• 6 medium-sized artichokes 6 medium-sized artichokes
• 1 cup (240ml) extra virgin olive oil 1 cup (240ml) extra virgin olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 20g (Saturated Fat: 3g)
• Carbohydrates: 15g (Sugar: 2g)
• Protein: 4g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Prepare the artichokes by removing the tough outer leaves and trimming the stems.
2. 2.
   Cut off the top third of each artichoke and trim the sharp tips of the remaining leaves.
3. 3.
   In a large pot, bring water to a boil and add a pinch of salt.
4. 4.
   Add the artichokes to the boiling water and cook for 20-25 minutes, or until tender.
5. 5.
   Drain the artichokes and let them cool.
6. 6.
   In a bowl, whisk together the olive oil, minced garlic, lemon juice, salt, black pepper, oregano, and thyme.
7. 7.
   Place the cooked artichokes in a glass jar or airtight container and pour the marinade over them.
8. 8.
   Ensure the artichokes are fully submerged in the marinade.
9. 9.
   Cover the jar or container and refrigerate for at least 24 hours before serving.
10. 10.
    Serve the chilled artichokes as an appetizer or as part of a mezze platter.

Treat your ingredients with care...

• Artichokes — When selecting artichokes, choose ones that are firm and have tightly closed leaves. To prevent discoloration, rub the cut surfaces with lemon juice.

Tips & Tricks

• If fresh artichokes are not available, you can use frozen or canned artichoke hearts.
• Add a pinch of red pepper flakes to the marinade for a hint of spiciness.
• Serve the artichokes with crusty bread to soak up the flavorful olive oil.

Serving advice

Serve the Artichokes in Olive Oil as a part of a Mediterranean-inspired mezze platter or as an appetizer before a main course. Garnish with fresh herbs, such as parsley or dill, for an added touch of freshness.

Presentation advice

Arrange the marinated artichokes on a platter, drizzling some of the marinade over them for a glossy appearance. Sprinkle with a pinch of dried oregano or thyme for a pop of color.