Yssingeaux Marinated Artichoke Hearts

Simple to make, Yssingeaux Marinated Artichoke Hearts are served as a first course or as part of a selection of hors d’oeuvre.6 cooked or canned, drained artichoke hearts, quartered juice of

2 lemons

1 teaspoon salt

3 black peppercorns, coarsely crushed

2 fl. oz. white wine vinegar

3 fl. oz. olive oil

2 tablespoons coriander seeds, crushed

1 tablespoon chopped fresh parsley v garlic clove, crushed

1 medium-sized onion, thinly sliced

Place the artichoke hearts in a medium-sized mixing bowl. Add the lemon juice, salt, pepper, vinegar, olive oil, coriander seeds, parsley, garlic and onion. Using a wooden spoon, stir the ingredients until they are all combined.

Cover the bowl with aluminium foil and set aside to marinate in a cool place for 2 hours, basting occasionally.

Drain off all but 4 tablespoons of the marinade. Pile the artichoke hearts into a medium-sized serving dish and pour over the reserved marinade.

Serve immediately.

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