Artichoke Hearts with Citrus Zest

Name: Artichoke Hearts with Citrus Zest
Yield: Makes 2 Cups (10 oz/315 g)
Ingredients: 1–1½ tsp mixed red and black peppercorns; ½ tsp sea salt; 1 tsp minced fresh flat-leaf parsley; 3 Tbsp extra-virgin olive oil; 2 Tbsp capers or small caper berries, rinsed; 2 tsp fresh lemon juice; 1 jar (12 oz/375 g) water-packed artichoke hearts; Grated zest of 1 lemon

Preparation info

Makes
2 Cups

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Since I’m blessed with a dozen artichoke plants in my garden, I prefer to use fresh artichoke hearts when possible. This little antipasto is an exception, however. It tastes fantastic and is very easy to make on short notice. For the marinade, use fresh citrus and a good, fruity olive oil.

Ingredients

1 jar (12 oz/375 g) water-packed artichoke hearts
3

Starter
Gluten-free
Vegan

Method

Drain and rinse the artichoke hearts, then pat dry. If the hearts are whole, cut into quarters lengthwise. Set aside.

In a large bowl, stir together the olive oil, lemon zest, lemon juice, parsley, salt, peppercorns, and capers with a fork. Add the artichoke hearts and turn gently to coat. Cover and let stand at room temperature for 1 hour, then cover and refrigerate for at least 24 hou