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Marinated Artichoke Recipes
MAKING 1. In a saucepan put together vinegar water mustard seeds cloves and oregano simmer for 8 minutes. 2. Add sweetener and simmer for another 2 minutes. 3. Let the sauce cool down. FINALISING 4. In a glass bowl place the artichokes and pour the sauce over
MAKING 1. In a pan cook artichoke hearts according to package directions omitting salt. 2. To a large serving bowl drain transfer and keep aside. 3. In a medium bowl dissolve bouillon granules in water. 4. Add vinegars and remaining ingredients stirring well.
Marinated Artichoke Heart
MAKING 1. Trim the bottom leaves and stem of the artichokes and wash them in running water. While trimming leave a 1 2 inch stubs. 2. Take a cutting board and lay each on side. Slice 1 inch from top and trim brown tips of outer leaves using scissors. 3. In a
MAKING 1 In a bowl combine all the ingredients together. 2 Cover and refrigerate until thoroughly chilled. 3 Drain well and sprinkle the chilled artichoke hearts with paprika if desired. SERVING 4 Serve the Marinated Artichokes on a platter with cocktail picks
Wash artichokes thoroughly under running water. Cut off stems and remove coarse outer leaves. Also cut about 1 inch off the tops cutting straight across with a sharp knife. Set in a large kettle with stem ends down. Cover with boiling water cover pan and cook
Combine all ingredients and 2 tablespoons water in a bowl. Cover chill thoroughly. Drain sprinkle chilled hearts with paprika if desired. Serve with cocktail picks.
Cook artichokes according to package directions drain. In a small bowl combine oil vinegar mustard sugar salt pepper and mint blend well. Pour over artichokes. Cover and refrigerate for at least 4 hours or until next day.
Marinated Artichokes With Mint
Drain artichokes reserving liquid. Quarter artichokes and set aside. Combine reserved liquid lemon juice and next 4 ingredients stir well. Add artichokes tossing gently to combine. Cover and marinate in refrigerator at least 8 hours stir occasionally. Drain
Cook artichoke hearts as the label directs. Drain and turn into medium bowl. In small bowl combine vinegar oil sugar and tarragon stir until sugar dissolves. Pour over artichoke hearts. Refrigerate covered overnight or several days. Carefully turn artichoke