Marinated Artichoke Hearts
Circle B Kitchen
Recipe courtesy Saveur Magazine
I have used both canned and frozen artichokes in this and they work equally well. As for storing them, I keep a jar in the fridge and replenish as needed. They do last longer than a week.
1 9-oz. box frozen artichoke hearts, thawed (or the equivalent of canned)
1/2 cup extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. crushed red chile flakes
2 tbsp. fresh lemon juice
1. Rinse artichoke hearts under cold water. Combine artichokes, oil, salt, thyme, oregano, and chile flakes in a 1-qt. saucepan set over medium-low heat. Cover and cook, stirring occasionally, until the flavors meld, 10 minutes.
2. Let cool to room temperature and stir in lemon juice. Serve or refrigerate in a covered container for up to 1 week.