Photo: Ernest Porzi
Marinated Artichoke Hearts
11 ingredients
openrecipes
Re-creating deli-style pickled artichoke hearts at home is surprisingly easy, and their texture and flavor are superior to store-bought. Don’t be put off by the need to trim the artichokes. Once you prepare the first few, the rest of the batch will go quickly.
Estimated Nutrition (whole recipe, rough)
206
Calories
5g
Protein
14g
Fat
20g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cocktail | not in our table | 0 |
| Citrus | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Juice of 2 lemons, plus 6 Tbs.
- 5 lb. baby artichokes
- 12 to 14 ice cubes
- 1 1/2 cups white wine vinegar (6 percent acidity)
- 1 Tbs. plus 1 tsp. kosher salt
- Long, thin curls of zest from 4 lemons, removed with a cocktail citrus zester
- 6 garlic cloves, thinly sliced
- 6 pinches of red pepper flakes
- 1 Tbs. fines herbes
- 1 1/2 tsp. peppercorns
- 3/4 cup extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes