Marinated Artichokes
Marinated Artichokes are oh so easy to make. I use tinned artichokes which in the UK are readily available in the canned food aisle.
These artichokes are a brilliant addition to a tapas, meze, BBQ, light lunch or nibbles party.
Even non-artichoke lovers will love them, that was me. The fresh artichoke season was received with enthusiasm in my childhood home. Hands would be black making these vegetables into stews or pickling them traditionally for meze. As a supertaster I dislike the taste, but I can eat one of these marinated artichokes, so they must be good.
My journey to making this recipe:
We had a get together at a friend’s house and she had a bowl of marinated artichokes on her nibbles table.
Everyone was waxing lyrical about these artichokes.
As there were only 5 of us it was very obvious that I hadn’t tried one.
I confessed that I didn’t like artichokes, but was always up to challenging my pallet to see if it had matured!
A line I used on my children to get them to try food they didn’t previously enjoy.
I tried them and really enjoyed them and flavour of the dressing they were marinated in.
I read the ingredients on my friends deli tub and recreated them at home as my husband and children love.
Honestly they are so easy to make and you will wow your guest. I know when I used to buy jars of prepared artichokes for my families pizza making nights, they were dripping in oil. These marinated artichokes are much lighter and flavoursome.
One tin holds about 6 artichokes and cutting each artichoke into quarters you get a good sized bowl. I serve 1 tin to 6 people if you have other snacks on the table.
The flavour of each element of the marinated artichokes isn’t individually evident. The flavours combine to form a lovely marinade that compliments the artichokes beautifully. The combination of dill, garlic and chilli is subtle, yet each element adds to the final product.
- 1x 400g tin of Artichokes in brine, rinsed
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons White Wine Vinegar
- 1 tablespoon Dried Dill
- 3 slices Fresh Red Chilli, deseeded,see note
- Rinse and squeeze the artichokes, removing the brine water the artichokes were tinned in.
- By squeezing out the moisture you will allow the marinade to seep into the artichokes and deepen the flavour.
- In a glass bowl mix the marinade ingredients together.
- Add the artichokes to the bowl and stir together until every artichoke is covered in the dressing.
- Transfer to a tub with a lid and refrigerate for at least 2 hours.
- If possible whenever you open the fridge, turn the tub upside down and back upright, to allow the marinade to get into the layers of the artichoke.
- Serve in a bowl.
Thanks Marissa ! Just love these with my antipasti deli platter ❤?
Hi Mary, so glad to hear that, they are very moreish. Thank you for your lovely feedback and support. Marissa