Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 25, 2009 02:02 PM

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

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
Distilled vinegar
Canola oil
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. Click to Upload a photo (10 MB limit)
  1. 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.