Cœurs d’artichauts marinés

Ingrédients

• 2 cans (14 ounce/400 gram) whole artichoke hearts
• 1/2 cup (120ml) extra virgin olive oil
• 3 tablespoons lemon juice
• 2 garlic cloves
• 1/2 teaspoon dried oregano ( or to taste)
• 1/2 teaspoon dried thyme ( or to taste)
• 1/4 teaspoon red pepper flakes (or to taste)
• 1/2 teaspoon salt
• 1/4 freshly ground black pepper

Préparation

1. 1

   Open the can of artichoke hearts and drain them in a colander. Rinse thoroughly under cold water to remove any brine or packing liquid, which can have a slightly metallic taste. Gently squeeze each artichoke heart with your hands to remove any excess moisture, being careful not to crush them. Pat them dry with paper towels to help the marinade absorb better. Cut whole artichoke hearts in half.

2. 2

   Peel the garlic and chop finely. In a medium bowl, whisk together with the remaining ingredients for the marinade.

3. 3

   Place the halved artichoke hearts in a large bowl. Spoon the prepared marinade over the artichokes.

4. 4

   Use a spoon to gently toss everything together, ensuring the marinade covers all sides of the artichokes. Taste and adjust the seasoning if necessary.

5. 5

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. For the best results, let the artichokes marinate for 24 hours—this extra time deepens the flavor and gives the artichokes a deliciously tangy, herby punch.

6. 6

   When ready to serve, bring the marinated artichokes to room temperature to fully appreciate their flavor. They make a perfect appetizer, salad topping, or addition to an antipasto platter. Enjoy them on their own or alongside your favorite cheeses, cured meats, and bread.