Marinated Artichoke Hearts

Preparation info
  • Makes

    1 pint

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Never let it be said that we scorn the harvest from the frozen-food bins at the market. As a matter of fact, there is no way you might hope to make this appetizer (unless you live in the limited artichoke-growing country in California) were it not for the fact that small, tender artichoke hearts are frozen and shipped nationwide; we don’t recommend using the tinned artichoke bottoms or hearts, which taste strongly of the citric acid used in the canning process.

These marinated artic