|Fresh artichoke||1 Large|
|Lemon juice||1 Teaspoon|
|Olive oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Sliced green onion||1 Tablespoon|
|Chopped parsley||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Cayenne pepper||1 Dash|
Trim stem and remove loose outer leaves from artichoke.
Cut 1 inch off tops; snip off sharp leaf tips.
Brush cut edges with lemon juice.
In large saucepan, cook artichoke in boiling water 20 minutes or just until tender and inner leaves can be pulled out easily.
Drain and cool slightly.
Place artichoke in plastic bag; set bag in bowl.
In screw-top jar, combine oil, vinegar, onion, parsley, garlic, sugar, 1 teaspoon lemon juice, the salt, thyme and cayenne.
Cover tightly; shake well.
Pour marinade over artichoke in bag.
Close bag tightly and refrigerate several hours or overnight.
Drain artichoke; place on platter to serve.