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Marinated Artichokes

Marinated Artichokes
Marinated ArtichokesNathan Congleton / TODAY


  • 2 lemons
  • 24 small artichokes
  • 1/4 cup extra-virgin olive oil
  • 8 cloves garlic
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons salt
  • 1 teaspoon crushed hot red pepper
  • freshly ground black pepper
  • Chef notes

    Sure, you can find marinated artichokes in a jar, but Lidia Bastianich's recipe for homemade marinated artichokes is worth the effort when you have the time. 

    Equipment needed: A large pot, big enough to hold the artichokes snugly side by side


    Remove the peel from the lemons with a vegetable peeler, then squeeze the juice from the lemons.

    Add the lemon juice to a bowl of water (this "acidulated water" will be used to keep the artichokes fresh).

    Clean and trim the artichokes, transferring each one to the acidulated water as you work.

    Drain the cleaned artichokes thoroughly. Choose a pot large enough to hold the artichokes snugly side by side. Arrange the artichokes cut side down in the pot.

    Pour the olive oil into the pot. Scatter the garlic, parsley, mint, and lemon peel over the artichokes up to but not over the base of the stems.

    Add the salt and red and black pepper, cover the pot loosely with the aluminum foil, and bring to a boil over high heat. Reduce heat and simmer until the artichoke hearts are tender and about a third of the liquid is left, about 30 minutes.

    Remove from heat and let the artichokes cool to room temperature in the cooking liquid.

    Serve artichokes at room temperature with some of the cooking liquid as a sauce.