I enjoy Kitchen Wisdom Gluten Free Marinated Artichokes on salad, as an item for antipasti, or with pasta!  I toss quartered artichokes in a dressing of white wine vinegar, extra virgin olive oil and spices.   Artichoke has a versatile flavor pairing.  During the summer I use finely chopped fresh herbs that are most readily available; I often use other vinegars in this recipe (such as red wine or cider vinegar) in place of the white wine vinegar.  The marinade is a dressing unto itself, enjoy it on salad or use it to marinate chicken or fish. 

12 ounces  Quartered Artichokes in water

3 teaspoons Extra Virgin Olive Oil

2 teaspoons White Wine Vinegar

1 minced clove Garlic (or ¼ teaspoon granulated Garlic)

¼ teaspoon granulated onion

¼ teaspoon dried Oregano

½ teaspoon dried Parsley

Salt to taste

(optional) Crushed Red Pepper to taste

 

Drain the artichokes and place in a bowl, set aside. If using fresh garlic, be sure to finely mince it and set it aside.

     Make the White Wine Vinaigrette:   Whisk together the olive oil, garlic and spices.  Use a fork or small whisk in a glass or deep small bowl.  Once whisked together, gently pour onto the artichokes.

     Toss artichokes to thoroughly coat.  Eat right away or cover and let the flavors marry for a few hours.  Place leftover in a jar with a tight fitting lid for a few days.

Marinated artichokes taste best served at room temperature.

Marinated artichokes are also delicious in salad

“Marinated Artichokes” by Liz Conforti, Forget What You Know About Wheat(c) 2015

See other Kitchen Wisdom Gluten Free Recipes:

Antipasti

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