Marinated Artichokes are an absolute delight, but Marinated Chargrilled Artichokes are something else altogether! Soft and creamy, sharp and piquant, they are perfect with just about anything you add them to: pasta, salad, stews, the list in endless!
We had some visitors from Italy this past week and, knowing how much I love artichokes, they brought along a box of fresh organic, purple artichokes! A big box of fresh organic, purple artichokes. A very big box of … you get the idea!
So we had artichokes every which way for a couple of days: seamed, grilled and some of them even raw, with a little aioli to dip the layers in. Then I fancied a change. So here’s a recipe I always make in the summer, when artichokes are in season here in the UK. Marinating/pickling vegetables is something I just love to do, nothing to do with preservation in mind, but everything to do with the fact that I just love the flavour of pickled vegetables!
I’m sure you’ve seen, if not had, these deli type marinated artichokes, whether from an actual deli, or in jars and tubs from supermarkets. I simply adore them and can easily pick through a whole jar without realising it. And I know I sound like a broken record, but when you make them at home, you decide the flavouring and inevitable, they are so much better than anything you can buy.
Artichokes, or globe artichokes, are true artichokes, as opposed to the grossly misnamed, knobbly tuber jerusalem artichoke. It’s the middle “heart” of the globe artichoke that we consume, whether steamed, grilled, fried or as I mentioned above, raw. They can be cooked whole or stripped of their tough outer petals.
How to prepare artichokes?
First thing we do, is to have some lemon juice at hand to prevent the peeled parts going brown, which they do, very quickly. You could either have half a lemon at hand and rub it all over, every few peels or this is what I do: half fill a medium sized bowl with some cold water and squeeze the juice of half a lemon into it.
We start by trimming off the stem at the base.
Next, let’s get rid of the tough outer green petals, so start peeling!
Every few peels, dunk the artichoke into the lemon juice water in the bowl, to stop it browning.
Keep peeling until you get to the soft, pale cream inner petals. These are the edible part. Don’t forget to dunk!
In the middle of all this, you’ll see the choke, a mass of white, fine fuzz. Use a teaspoon to scoop this fuzz out, you don’t want to eat that!
Give it all a rinse in the lemon water.
Cut off the pointy ends, perhaps, 1 – 2 cm (about half to 1 inch) off.
Slice the artichoke as thinly or thickly as you like. If they are not too big, like the ones I have here, I just quarter them.
That’s it. They’re ready to be used for our chargrilled marinated artichokes recipe here.
- 6 artichoke, prepared as described above
- 125 ml (half cup) white wine vinegar
- about 250 ml (1 cup) EV olive oil
- 1 and a half tsp salt
- half tsp red chilli flakes
- quarter tsp dried rosemary
- Fill a saucepan with water and 1 tsp of salt and bring to boil.
- Drop in the artichokes, bring back to boil, then lower the heat right down and simmer for 15 minutes, until the artichokes are just cooked. Drain and set aside.
- Heat a large frying pan on high heat with 2 tablespoons of the olive oil.
- When the oil is very hot and almost smoking, drop the artichokes in and sauté them for about 2 – 3 minutes on high heat, tossing frequently, until they are lightly charred at the edges.
- Take off the heat but leave the artichokes in the pan.
- In the meantime, heat the olive oil and vinegar separately in 2 saucepans until just simmering, and turn the heat off.
- Get your sterilised jar and place the remaining salt, chilli flakes and rosemary in it.
- Follow this with the artichokes, packing them in.
- Top with the hot vinegar.
- Finally, pour the hot olive oil in, making sure that the artichokes are fully covered.
- Cover, give it a shake to mix it all up, then leave to cool to room temperature.
- Store in the fridge for at least 24 hours to allow the artichokes to absorb the flavours.
Will keep in the fridge for 7 – 10 days.
Total time doesn’t include the minimum recommended marinating time of 24 hours.