Marinated Artichokes

Instructions

1. Start by preparing the artichokes. With a sharp knife, cut off the top third of each artichoke and trim the stem to about an inch in length. Peel the tough outer leaves and then use kitchen scissors to snip off the tips of the remaining leaves. Helpful Tip: Artichokes can be a bit prickly, so be careful when handling them!
2. Bring a large pot of water to boil. Once boiling, add a pinch of salt and the lemon slices to the water. Place the prepared artichokes into the pot and boil for about 20-25 minutes or until the artichokes are tender. You can check tenderness by inserting a knife into the base; it should go in with little resistance. Helpful Tip: For uniform cooking, try to select artichokes of a similar size.
3. While the artichokes are cooking, prepare the marinade. In a large mixing bowl, combine the olive oil, white wine vinegar, minced garlic, salt, pepper, oregano, thyme, and basil. Stir well to blend all the flavors.
4. Once the artichokes are cooked, remove them from the boiling water with tongs and allow them to cool slightly. Carefully cut the artichokes in half lengthwise and remove the fuzzy choke inside using a spoon.
5. Place the artichoke halves into the bowl with the marinade. Toss gently to ensure all artichokes are well-coated with the marinade. Cover the bowl and let the artichokes marinate in the refrigerator for at least 1 hour. For a deeper flavor, consider marinating for up to 24 hours. Helpful Tip: Make sure the artichokes are fully submerged in the marinade by pressing them down.
6. Serve the marinated artichokes cold or at room temperature as an appetizer or delicious side dish. Enjoy!