Marinade, with my pouty whisk |
Last week, I planned to make artichoke dip for a girl night. Somehow, though, I found myself with two cans of artichoke hearts when I needed one can of plain and one jar of marinated.
What's a girl to do? Go to the grocery store?
Heaven forbid.
No, I had 24 hours before the girl night, and I decided to use one of those cans to make my own marinated artichokes.
Turns out, it's pretty easy. And worth the extra effort. Even though the veggies themselves came out of a can, the freshly-made marinade gave the artichokes a kick that you just don't get from the jarred version.
Marinated Artichoke Hearts
1 can quartered artichoke hearts, well-drained
1/2 c. olive oil
1/2 c. white wine vinegar
1 tsp. minced garlic
1/4 tsp. crushed red pepper
1 tsp. dried mixed Italian herbs (basil, oregano, and thyme ... or a purchased blend)
Mix all ingredients in a container with a lid. Seal up, and refrigerate 12 - 24 hours.
That's a clever trick. I hate rushing out to the grocery store for something I forgot. That's a nice save, Wendy. How was the dip?
ReplyDelete~ Krista
Sounds good!
ReplyDeleteOh, the dip was AWESOME. Kicky Artichoke Dip (found on this site). So yummy.
ReplyDeleteThese would also be good as part of a simple antipasti platter.
Wendy, love it. I adore marinated artichokes and I've been wondering what marinade to use. I want to get those little artichokes (the babies) and cook 'em up and add this marinade. Perfect!
ReplyDelete~Avery
Oooh - a step beyond ... using actual fresh artichokes!
ReplyDelete