Serves: 6
Total Calories: 1
1 In a large saucepan, combine the vinegar, water, bay leaf, and garlic. Bring the liquid to a simmer.
2 Add the artichokes, crushed red pepper, and salt to taste. Cook until tender when pierced with a knife, 7 to 10 minutes. Remove from the heat. Pour the contents of the pan through a fine-mesh strainer into a bowl. Reserve the liquid.
3 Pack the artichokes into sterilized glass jars. Pour in the cooking liquid to cover. Let cool completely. Cover and refrigerate at least 24 hours or up to 2 weeks.
4 To serve, drain the artichokes and toss them with oil.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Marinated Artichokes recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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