Artichoke Hearts With Citrus Zest
This marinated artichoke hearts recipe is a burst of fresh flavors that come together beautifully. With zesty lemon, fragrant olive oil, and a blend of spices, each bite is a delightful mix of tangy and herbaceous notes. Perfect for antipasto platters or as a flavorful addition to salads, these artichoke hearts are a versatile and delicious treat to brighten up any dish.
— Constant Cookbook
Ingredients
- 1 jar (12 oz.) water-packed artichoke hearts
- 3 Tbs. extra-virgin olive oil
- Grated zest of 1 lemon
- 2 tsp. fresh lemon juice
- 1 tsp. minced fresh flat-leaf parsley
- 1/2 tsp. sea salt
- 1 to 1 1/2 tsp. mixed red and black peppercorns
- 2 Tbs. capers or small caper berries, rinsed
Instructions
- Drain and rinse the artichoke hearts, then pat dry. If the hearts are whole, cut into quarters lengthwise. Set aside.
- In a large bowl, using a fork, stir together the olive oil, lemon zest, lemon juice, parsley, salt, peppercorns and capers. Add the artichoke hearts and turn gently to coat. Cover and let stand at room temperature for 1 hour, then cover and refrigerate for at least 24 hours or up to 3 days to allow the flavors to blend. Bring to room temperature before serving. Makes 2 cups.
- Adapted from Williams-Sonoma <i>Cheese</i>, by Georgeanne Brennan (Weldon Owen, 2010).
Comments
No comments found.