Artichokes Packed in Oil with Lemon
Lemon, garlic, and coriander bolster the clean flavor of oil-preserved baby artichokes, a fresh addition to the earthy flavor of Roast Chicken and a way to prolong the taste of spring. Preserving foods in oil is a tradition in Mediterranean cooking.
Martha Stewart Living, March 2010
Yield Makes 2 pint-size jars
- 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.
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