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
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.