Marinated Artichokes

8 Ingredients

Number of servings

1 handful bay leaves
10 large globe artichokes
1/2 cup flat-leaf parsley, chopped
1teaspoons dried chilli flakes
1/2 cup white wine vinegar
3 lemons
2 cup olive oil
4 cloves garlic, sliced

Nutrition per serving

10% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Halve lemons, squeeze juice and place juice and squeezed halves into a large stock pot. Add 2L water. Remove small leaves from stalks and around the bases of the artichokes. Trim stalks to 6cm and peel off tough skin with a vegetable peeler. Using a bread knife, cut off the top 3cm from each. Rinse under running water, gently prising the layers open to allow the water to penetrate. Place into the stock pot along with bay leaves and half of the garlic. Top up with enough water to cover. Place an upturned plate or lid on top of the artichokes so they remain submerged.

Step 2 of 4

Bring to the boil over high heat. Reduce to low. Cook for 45 minutes until tender and the outer leaves can easily be removed.

Step 3 of 4

Transfer artichoke to a chopping board. Stand stalk side pointing upwards onto a board. Cut in half down through the stem and head. Using a small spoon, knife or fingers, carefully remove the hairy choke in the centre as this is unpleasant to eat. Pack halves into a clean container. Repeat with remaining artichokes.