Marinated Artichokes

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 small artichokes
  • 2 garlic cloves
  • 1 teaspoon salt
  • 2 cups water
  • 1 celery rib with leaves
  • 1 bay leaf
  • 2 parsley sprigs
  • Pinch of dried thyme
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • 10 peppercorns


    1. Trim the artichokes and cut off the sharp points with kitchen shears.

    2. Mash the garlic with the salt and place in a kettle with the artichokes and water.

    3. Cut the celery rib into halves and tie it into a neat bundle with the bay leaf and parsley. Add to the kettle along with the remaining ingredients. Bring to a boil and simmer until artichokes are tender, twenty minutes or longer, depending on the size of the artichokes. Let the artichokes cool in the marinade. Discard the celery bundle. Serve artichokes well chilled, each with a little of the marinade.