Does food waste drive you crazy, especially when growing your own vegetables?
These Marinated Baby Artichokes are a delightfully simple way to prepare baby artichokes, those tiny artichokes that grow below the big ones and are too small to enjoy otherwise.
If you grow your own artichokes like I do, you know there are some tiny artichokes that grow below the large central ones. You can leave them and hope they grow, but they never do. Eventually, they will just open into pretty purple flowers.
Well, this year I cut them off and marinated them. My salads have been amazing this week. And it is really easy to do.
Ingredients for marinated baby artichokes
I used garlic and rosemary to flavor my artichokes. Use what you have or like best. Some suggestions:
- red or white wine vinegar instead of the fresh lemons
- other fresh herbs: basil, thyme, oregano, parsley
- dried herbs: same as fresh or Italian seasoning
- spice them up with a pinch of crushed red peppers.
Where to get fresh baby artichokes
If you don't grow artichokes, you may be able to find them in farmer's markets or specialty markets like Whole Foods, or ask your produce manager at your local supermarket to see if they can order them. Melissa's Produce has them available to order online.
How to use marinated baby artichokes
You can serve them in salads like I did, or turn them into amazing dips like this Spinach Artichoke Dip or my aunt's famous Hot Cheesy Artichoke Dip. Other ideas:
- pizza topping
- in or on pasta dishes
- add to a quiche or frittata
- serve with a charcuterie or cheese plate
- add to an antipasto salad
- or try some of the recipes below.
More Artichoke Recipes from #OurFamilyTable
Artichokes are wonderful whether they are fresh from your own plants (or a farmer's market) or if you opt for jarred varieties.
Awesome Artichoke Recipes
- Heart Stuffed Shells from The Spiffy Cookie
- Marinated Baby Artichokes from That Recipe
- Roasted Artichoke and Mozzarella Salad from Creative Cynchronicity
- Spinach and Artichoke Dip Flatbreads from A Kitchen Hoor's Adventures
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Recipe
Ingredients
- 16-20 fresh baby artichokes
- 1 Β½ lemons (if lemons are small use 2, if large use 1.)
- clove garlic (smashed)
- sprig fresh rosemary
- 1 cup olive oil (approximate)
Instructions
- Pour about 2 cups of water into a bowl and add about 2 cups of ice cubes Cut one lemon in half and squeeze juice into the water.
- Remove the tough leaves from the artichokes. Cut about ΒΌ of the way from the top to remove all sharp points. Cut artichoke in half lengthwise and rub with the second half of the lemon. Put in the lemon ice water while you trim the remaining artichokes.
- Bring a quart of water to a boil in a medium pan. Add artichokes and boil until stem is tender when pierced with a knife.
- While the artichokes are boiling prepare another bowl of ice water. Strain cooked artichokes and immediately put in ice water to stop the cooking process.
- Put artichokes in a clean pint jar with smashed garlic clove and rosemary sprig. Squeeze in the juice from the remaining Β½ lemon. Fill to the top with olive oil. Shake to combine and let marinate several hours or several days in the refrigerator.
Sound fabulous? Share it!
Until next time, happy eating!
~Audrey
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