I love a good antipasto platter–especially the artichokes. So when I was perusing one of my Barefoot Contessa cookbooks and found her recipe for marinated artichoke hearts, I thought it might be a good idea to try it as a side dish for one of our summer meals. These artichokes would be great served as an appetizer, side, or just as a snack for anytime of the day.
MARINATED ARTICHOKE HEARTS
Servings: About 6
¼ cup olive oil
2 ounces pancetta, ¼-inch diced
1 yellow onion, sliced into ¼-inch rings
2 carrots, sliced into ¼-inch-thick rounds
3 (9-ounce) packages frozen artichoke hearts, defrosted
1 lemon, cut cross-wise in ¼-inch-thick slices
12 sun-dried tomatoes in oil, drained
3 garlic cloves, thinly sliced lengthwise
Kosher salt and pepper
½ cup green olives
3 tablespoons julienned fresh basil leaves
2 tablespoons freshly squeezed lemon juice
- In a large pot, heat the olive oil over medium heat. Add the pancetta and cook for 2 to 3 minutes, until some fat renders.
- Add the onions and carrots and cook for 5 to 7 minutes, stirring frequently, until the vegetables are tender, but not browned. Arrange the artichokes on top of the vegetables.
- Add 2½ cups of water, the lemon slices, sun-dried tomatoes, garlic, 1 tablespoon kosher salt, and 1½ teaspoons pepper and bring to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally. Turn off the heat and allow the artichokes to sit in the liquid until cooled.
- When ready to serve, stir in the olives, basil, lemon juice, and 1 teaspoon of kosher salt. Serve the artichokes and vegetables at room temperature or chilled, spooning some of the cooking liquid over each serving.