- 6 artichoke bottoms, freshly boiled or canned, drained and quartered
- Juice of 2 lemons
- 1/2 teaspoon [2.5 mL] salt
- 3 peppercorns, crushed
- 4 tablespoons [60 mL] white wine vinegar
- 6 tablespoons [90 mL] olive oil
- 2 tablespoons [30 mL] crushed coriander seeds
- 1 tablespoon [15 mL] freshly chopped parsley
- 1/2 clove garlic, crushed
- 1 medium-size onion, minced
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- Arrange artichoke pieces into a medium-size glass dish.
- Add lemon juice, salt, crushed peppercrons, white wine vinegar, olive oil, crushed coriander seeds, chopped parsley, crushed garlic and minced onion.
- Using a wooden spoon, stir until well mixed.
- Cover dish with al foil; leave to marinate for 2 hours, refrigerated, stirring every once in a while.
- Drain artichoke pieces, reserving 4 tablespoons [60 mL] marinade.
- Arrange artichoke pieces into a medium-size serving dish; sprinkle with reserved marinade.
- Serve immediately.
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