Garlic and Herb Marinated Artichokes
Infused with Mediterranean flavors, Garlic and Herb Marinated Artichokes are a vibrant and tangy dish that's perfect as an appetizer, side, or salad centerpiece. Fresh artichokes are tenderized in a lemon-infused simmer, then soaked in a luxurious marinade of olive oil, minced garlic, and an aromatic blend of parsley, thyme, and rosemary. This recipe combines fresh, wholesome ingredients with simple yet elegant preparation techniques, allowing each artichoke to absorb the bright, savory flavors overnight. Ideal for entertaining or elevating your everyday meals, these marinated artichokes are a feast for both the eyes and the palate. Pair them with crusty bread or a glass of wine for a truly Mediterranean-inspired experience.
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Recipe Information
Ingredients
- 4 whole Fresh artichokes
- 2 whole Lemon
- 120 ml Olive oil
- 6 whole Garlic cloves
- 30 g Fresh parsley, chopped
- 2 tablespoons Fresh thyme leaves
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 liters Water
Instructions
Fill a large pot with 2 liters of water. Halve one of the lemons and squeeze the juice into the water, then drop the lemon halves into the pot.
Trim the artichokes by cutting off the top inch of the leaves and trimming the stem to 2 cm. Remove the tough outer leaves and use kitchen shears to snip the tips of the remaining leaves.
Slice the trimmed artichokes in half lengthwise and scoop out the fuzzy choke from the center. Place them immediately in the lemon water to prevent discoloration.
Bring the pot of water with the artichokes to a boil. Reduce to a simmer and cook the artichokes for 15 minutes or until the bases and leaves are tender. Drain and set aside to cool slightly.
While the artichokes cool, prepare the marinade. In a large bowl, combine the juice of the remaining lemon, olive oil, minced garlic cloves, parsley, thyme leaves, rosemary, salt, and black pepper. Whisk until well mixed.
Once the artichokes are cool enough to handle, transfer them to the bowl with the marinade. Toss gently to coat all pieces evenly with the garlic and herb mixture.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight) to let the flavors meld.
Before serving, bring the artichokes to room temperature and give them a final toss in the marinade. Serve as an appetizer, side dish, or as part of a salad platter.
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2960 mg | 129% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 7.6 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2563 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
