Artichokes Packed in Oil with Lemon
Preserving foods in oil is a tradition in Mediterranean cooking. Lemon, garlic, and coriander bolster the clean flavor of oil-preserved baby artichokes. Serve it with our roast chicken.
- Yield: Makes 2 pint-size jars
Source: Martha Stewart Living, March 2010
- 3 lemons, halved
- 24 baby artichokes
- 4 cups homemade or store-bought low-sodium chicken stock
- 3 1/2 cups water
- 6 garlic cloves, thinly sliced
- 1 teaspoon coarse salt
- 1 teaspoon whole coriander seeds
- 4 mint leaves
- Extra-virgin olive oil, for filling jars
Fill a medium bowl with water. Juice 2 lemons into water; add rinds. Trim stems, and remove tough outer leaves of artichokes until only pale outer leaves remain. Cut each in half lengthwise, transferring to lemon water as you work to prevent discoloration.
Bring stock, water, garlic, salt, and coriander to a simmer in a large saucepan over medium heat. Drain artichokes; add to saucepan. Simmer until tender, about 20 minutes. Drain artichokes; juice 1 lemon half over tops.
Divide artichokes between 2 pint-size sterilized glass jars. Cut remaining lemon half into 1/8-inch-thick slices. Add 2 or 3 lemon slices and 2 mint leaves to each jar; fill with oil, leaving 1/4-inch headspace at top. Refrigerate.
Bring to room temperature and shake before using.