Looking for a new dish to spice up your usual dinner routine? Try these delicious marinated artichokes! Check out the recipe, courtesy of SIMI Winery, below!
Yields = 2 pints
2 Lemons, halved
8 Cups water
3 Cups SIMI Sonoma County Sauvignon Blanc
1 Tablespoon freshly squeezed lemon juice (about half a lemon)
½ Teaspoon fine sea salt (or nearly twice as much flakier kosher salt)
1 Teaspoon dried oregano
1/8 Teaspoon dried thyme leaves
1 Bay leaf, torn in half
Freshly ground black pepper
8 Globe artichokes (or twice as many baby artichokes)
2 Small dried red peppers or several pinches of red pepper flakes
2 Inch-long strips of lemon zest
2 Whole garlic cloves, lightly crushed
4 Fresh thyme springs
2 Fresh parsley sprigs
2 Small fresh rosemary springs
4 Tablespoons extra virgin olive oil
(Photo Credit: SIMI Winery)
Squeeze three lemon halves into a medium mixing bowl, and add the water (Reserve the remaining lemon half for juice).
Trim the artichokes by snapping off the tough outer leaves and scraping out the fuzzy choke with the edge of a spoon. With a sharp knife, trim the stem and pare all the tough green peel. Immediately plunge the artichoke hearts in the acidulated water to prevent browning (To trim baby artichokes, remove the tough outer leaves only and snip the prickly tip off the pale inner leaves).
Place the trimmed hearts in a lidded pot. Add the wine, juice from the remaining half-lemon, salt, oregano, dried thyme, and bay leaf. Season generously with black pepper — about six twists of a pepper mill. Bring to a boil, and cover tightly. Adjust the heat to maintain a lively simmer for 10 minutes, or until the artichokes are tender but not mushy (Smaller artichokes will cook faster). Remove from the stove. Using a slotted spoon, transfer the artichoke hearts to a platter. When cool enough to handle, cut into quarters (Cut baby artichokes in half).
Divide the red pepper, lemon zest, garlic, and fresh herbs between two pint jars (I like wide-mouth jars with wire-bail closures). Snugly pack the artichoke hearts into the jars. Ladle in cooking liquid to cover, leaving ½” headspace. Add two tablespoons of olive oil to each jar, and, if you like, an extra pinch of dried oregano and more freshly ground black pepper. Seal the jars, and store in the refrigerator for up to a month.
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