Marinated Artichokes

This recipe was a classic example of having to improvise to ensure I stick to the plan. I was originally intending to make roasted artichokes for my Party on the Porch. But, what seemed like a simple visit to the store, turned into an adventure around Pittsburgh to find them. The only place that had any morsel of the desired green nuggets was a grocery store several miles away. The tiny package was so expensive; I would have blown my entire budget on one recipe. I even turned to my Twitter (@culinarycory) following in search of ideas. One person suggested Trader Joe’s as a possible location, so I drove across town hoping they would give me the fix I craved. They were out! Do not pass go. Do not collect $250. So sad.

A lovely service person at the Trader Joe’s suggested their jarred artichokes as a great substitute. I stood there with my head dipped, sorry look on my face, and my tail between my legs as the cashier gently placed the jars in my eco-friendly bag. Sure it was a compromise, but I desperately wanted to include some sort of artichoke on my menu.

The deficit actually turned into an asset in the long run. I saved a ton of time, and energy, not having to roast the artichokes. Plus, I could tell my guests didn’t know any different as the bowl was emptied just the same. The flavors of the marinade gave the artichokes great flavor. Simply toss the marinade with the remaining ingredients, and let it work its magic before serving.

Marinated Artichokes
½ roasted red pepper, small diced
3 (14 oz.) jars whole artichokes with stems, halved
¼ tsp. red pepper flakes
10 – 15 fresh basil leaves, minced

Marinade:
¼ cup fresh lemon juice
2 Tbl. shallot, minced
1 tsp. Dijon mustard
1 Tbl. cider vinegar
½ cup olive oil

Drain and carefully rinse the artichokes. This helps reduce the vinegar taste of canned artichokes. Whisk together the marinade ingredients in a small mixing bowl. Toss with the red pepper, artichokes, red pepper flakes and basil. Allow to marinate for at least 30 minutes. Toss before serving. Serves 4 – 6 people as a side.

Authors Note: I found it’s really important to drain the artichokes well before tossing in the marinade. It keeps the dish from being too watery.

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