Food & Cooking Recipes Appetizers Artichokes Packed in Oil with Lemon By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 2 pint-size jars 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. Ingredients 3 lemons, halved 24 baby artichokes 4 cups homemade or store-bought low-sodium chicken stock 3 ½ 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 Directions 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. Cook's Notes Artichokes can be refrigerated for up to 10 days. Bring to room temperature and shake before using. Print