Combine the wine, vinegar, allspice berries, salt, bay leaves, and garlic in a large, nonreactive pan (stainless steel or enameled cast iron are best; no aluminum, please) and simmer on low Add the artichokes and continue to simmer for 5 minutes. The artichokes should be completely submerged; if they are floating above the surface, put a small plate or saucer on top of them to keep them under the surface. Lift the artichokes from the cooking liquid with a slotted spoon and let them drain upside down on several layers of paper towels. When they are completely cool place them in one or more glass jars (choose jars with good lids) and add the parsley and marjoram. Pour in enough olive oil to cover the artichokes completely. Cover the jars and let the artichokes marinate at least 24 hours and up to 1 week in the refrigerator before serving them.
Makes 6 servings You may simmer the artichokes in different blends of vinegar and wine. Use more vinegar if you like a very sharp taste. Dilute the mixture with some water for a less intense bite. To serve these artichokes as part of an antipasti, lift the artichokes from the marinade, letting most of the…

CIA FOODIES


Baby Artichokes Marinated in Olive Oil

Makes 6 servings You may simmer the artichokes in different blends of vinegar and wine. Use more vinegar if you like a very sharp taste. Dilute the mixture with some water for a less intense bite. To serve these artichokes as part of an antipasti, lift the artichokes from the marinade, letting most of the oil drain away. Set them out in dishes with the rest of the antipasti offerings. These artichokes are also great in salads or as a topping for bruschetta.

Ingredients

  • 4 cups dry white wine
  • 6 cups white wine vinegar
  • 1 teaspoon allspice berries
  • 1 teaspoon kosher salt
  • 4 bay leaves, fresh if available
  • 4 garlic cloves, smashed
  • 24 baby artichokes, cleaned
  • 1 teaspoon chopped parsley
  • 1/2 teaspoon chopped marjoram
  • 4 cups mild olive oil, or as needed

Directions

  1. Combine the wine, vinegar, allspice berries, salt, bay leaves, and garlic in a large, nonreactive pan (stainless steel or enameled cast iron are best; no aluminum, please) and simmer on low
  2. Add the artichokes and continue to simmer for 5 minutes. The artichokes should be completely submerged; if they are floating above the surface, put a small plate or saucer on top of them to keep them under the surface.
  3. Lift the artichokes from the cooking liquid with a slotted spoon and let them drain upside down on several layers of paper towels. When they are completely cool place them in one or more glass jars (choose jars with good lids) and add the parsley and marjoram. Pour in enough olive oil to cover the artichokes completely.
  4. Cover the jars and let the artichokes marinate at least 24 hours and up to 1 week in the refrigerator before serving them.

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