“This recipe uses frozen artichoke hearts - no messy prep work, and the final product tastes bright and fresh, lacking the sliminess that jarred artichoke hearts can sometimes have. Adapted from a recipe at Serious Eats. http://bit.ly/jVKsuB”
READY IN:
20mins
SERVES:
12
YIELD:
3 8-ounce jars
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, combine vinegar, salt, 4 bay leaves, 3 strips lemon zest and water. Bring to a simmer over medium heat and add artichokes. Cook until tender 3-5 minutes.
  2. While still warm, divide artichokes into 3 clean 8-ounce jars. (Discard the simmering liquid.) To each jar, add 1 bay leaf, 1 strip lemon zest and 1/4 tsp pepper flakes. Pour in olive oil to cover and seal tightly. Set aside until completely cool. They will last in the refrigerator up to 1 month.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: