Marinated Artichoke Recipe


Main IngredientInterest Group


 Fresh artichoke1 Large
 Lemon juice1 Teaspoon
 Olive oil/Vegetable oil1⁄3 Cup (5.33 tbs)
 Vinegar3 Tablespoon
 Sliced green onion1 Tablespoon
 Chopped parsley2 Teaspoon
 Garlic1 Clove (5 gm), minced
 Sugar1 Teaspoon
 Salt1⁄4 Teaspoon
 Dried thyme1⁄4 Teaspoon, crushed
 Cayenne pepper1 Dash

Nutrition Facts

Serving size: Complete recipe

Calories 761 Calories from Fat 641

% Daily Value*

Total Fat 73 g111.6%

Saturated Fat 10.1 g50.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 647 mg27%

Total Carbohydrates 27 g8.9%

Dietary Fiber 10.3 g41.1%

Sugars 7.2 g

Protein 6 g12.7%

Vitamin A 32.9% Vitamin C 73%

Calcium 13.1% Iron 28.1%

*Based on a 2000 Calorie diet


Trim stem and remove loose outer leaves from artichoke.
Cut 1 inch off tops; snip off sharp leaf tips.
Brush cut edges with lemon juice.
In large saucepan, cook artichoke in boiling water 20 minutes or just until tender and inner leaves can be pulled out easily.
Drain and cool slightly.
Place artichoke in plastic bag; set bag in bowl.
In screw-top jar, combine oil, vinegar, onion, parsley, garlic, sugar, 1 teaspoon lemon juice, the salt, thyme and cayenne.
Cover tightly; shake well.
Pour marinade over artichoke in bag.
Close bag tightly and refrigerate several hours or overnight.
Drain artichoke; place on platter to serve.