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i need to pickle or marinate some baby artichokes - recipes please!!

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all the ones i found use frozen artichokes. should i just boil them and proceed with one of those recipes?

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  1. To me pickling and marinating are two separate things. Do you want to keep them for a while or is just a one time thing. I do mine 2 separate ways. I don't use pickling spice when I just marinate to use within a day or so.

    Just curious. I hope that isn't a stupid question.

    2 Replies
    1. re: kchurchill5

      i'm serving them as part of a cheese platter and wasn't sure which would go best. i was going to wait til the recipes rolled in.

      1. re: tastycakes

        I like to just marinade ahead of time. To me they are fresh and with a great fresh flavor. Pickling is good too and doesn't take that much more wok for artichokes marinating would be my call. I look mine up and post.

    2. I wanted to make sure on my measurements, sorry

      I always cook the frozen one according to the directions. Nothing worse than mushy and soft ones. I marinade it this basic recipe, but adding some fresh thyme (just sprigs), and some other herbals is great. I like a bit of lemon 1 teaspoon and like a little shallot diced for flavor and some red chili flakes for a little heat, but I change it all the time. This is my favorite. Makes a great easy marinade. Let set in a mason jar or glass bowl over night and then serve. Great with some olives, feta, sausage, salami, baby grape tomatoes, mushrooms, etc. Anti Pasto, my favorite.

      I use: 1 cup wine vinegar white not red; 1 cup olive oil, not virgin, I like a hearty olive oil.;
      3-6 cloves or teaspoons of fresh garlic minced; salt and pepper
      3 tablespoons minced fresh Italian parsley