Marinated artichoke hearts

Marinated artichokesI 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.

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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