Marinated Artichoke Hearts (vegan, gluten-free)
Ingredients:
1-12oz bag frozen artichoke hearts (Trader Joe's)
1/4 cup extra virgin olive oil
1/4 cup organic avocado, sunflower, or grapeseed oil
2 teaspoons balsamic vinegar
1 to 2 cloves garlic, raw, finely grated.
sprinkle of salt
Instructions:
The marination process will take a minimum of half a day.
Allow frozen artichoke hearts to thaw and semi-dry in a large wire strainer, sieve, or colander.
The thawing and drying process may take several hours and artichoke hearts should be placed so that they have enough space and surface area to air out.
A glass bowl with a lid is the best vessel for the marinade.
Grate the garlic. I use a ceramic grating plate.
Put all the ingredients except for the artichokes in the glass bowl, and swirl them.
When the artichokes hearts are thawed and aired they begin to smell like artichokes, and are ready to add.
Add the artichokes to the marinating bowl.
Cover the bowl and shake it to mix the artichoke hearts in the marinade.
Allow to stand for a couple of hours at room temperature and then shake again.
The last step may be repeated several times.
If the artichokes are going to be cooked (final step) more then a day later, put the covered bowl with the artichokes and marinade in the refrigerator.
Approximately 40 minutes before you want to eat the artichokes, strain them onto a baking dish or foil pan and heat at 400 degrees for 30 minutes, either in a toaster-oven or a (pre-heated) oven.
Serving Information:
Yields 12 oz marinated artichoke hearts.
Notes:
NOTE 1: Marinated artichoke hearts will keep in the refrigerator for about a week. You can heat as much as you want to eat at a time and leave the rest in the refrigerator for later.
NOTE 2: Other vegetables will work well with the same marinade and techniques, for example: mushrooms.... Or make the marinade without the balsamic vinegar, and use it to roast slices of parsnip (very yummy).
NOTE 3: Do not discard your marinade oil after using! Doing so would be wasteful and it will clog your drain. Instead, add the oil to a salad dressing, or use it for bread or toast dipping, or use it for cooking vegetables.
Ingredients:
1-12oz bag frozen artichoke hearts (Trader Joe's)
1/4 cup extra virgin olive oil
1/4 cup organic avocado, sunflower, or grapeseed oil
2 teaspoons balsamic vinegar
1 to 2 cloves garlic, raw, finely grated.
sprinkle of salt
Instructions:
The marination process will take a minimum of half a day.
Allow frozen artichoke hearts to thaw and semi-dry in a large wire strainer, sieve, or colander.
The thawing and drying process may take several hours and artichoke hearts should be placed so that they have enough space and surface area to air out.
A glass bowl with a lid is the best vessel for the marinade.
Grate the garlic. I use a ceramic grating plate.
Put all the ingredients except for the artichokes in the glass bowl, and swirl them.
When the artichokes hearts are thawed and aired they begin to smell like artichokes, and are ready to add.
Add the artichokes to the marinating bowl.
Cover the bowl and shake it to mix the artichoke hearts in the marinade.
Allow to stand for a couple of hours at room temperature and then shake again.
The last step may be repeated several times.
If the artichokes are going to be cooked (final step) more then a day later, put the covered bowl with the artichokes and marinade in the refrigerator.
Approximately 40 minutes before you want to eat the artichokes, strain them onto a baking dish or foil pan and heat at 400 degrees for 30 minutes, either in a toaster-oven or a (pre-heated) oven.
Serving Information:
Yields 12 oz marinated artichoke hearts.
Notes:
NOTE 1: Marinated artichoke hearts will keep in the refrigerator for about a week. You can heat as much as you want to eat at a time and leave the rest in the refrigerator for later.
NOTE 2: Other vegetables will work well with the same marinade and techniques, for example: mushrooms.... Or make the marinade without the balsamic vinegar, and use it to roast slices of parsnip (very yummy).
NOTE 3: Do not discard your marinade oil after using! Doing so would be wasteful and it will clog your drain. Instead, add the oil to a salad dressing, or use it for bread or toast dipping, or use it for cooking vegetables.