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Mediterranean and Aegean Home Cooks:Help Me With a Gallon Of Marinated Artichoke Hearts

s
scrumptiouschef Oct 25, 2009 02:02 PM

A friend dropped off a gallon of artichoke hearts and tasked me with preparing them.She's a Turk so I'd like to keep the recipe in that region.The label says:

Trimmed artichoke hearts
Water
Distilled vinegar
Canola oil
Salt
Garlic
Spices
Citric Acid

I'm a good hand when it comes to preparing fresh artichokes but am inexperienced dealing with this kind.I'd love to incorporate some pasta,seafood,olives and cheeses.Thanks y'all

  1. Restaurant Dish Oct 25, 2009 02:28 PM

    I'll jump in with the Aegean ie. GREEK part and do one of the following: either roast them in the oven with potatoes, chicken, and olive oil & lemon juice. You can also go a little Italian (I think) and whiz them with fresh garlic, romano cheese, fresh lemon juice, olive oil - this can be a delicious dip especially if you put it under broiler so it's bubbly, garlicky and lemony. Perfect for pita chips/triangles. Or, cold pasta salad with black olives, feta, oregano, vinaigrette etc.

    Are these homemade marinated or just in a jar? If they are in a jar, I would either roast them or whiz them as above. Or put them on pizza. Eating them cold and untouched is not the best, flavor-wise.

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