Marinated Artichoke Hearts

Amarante

Thu, Jun 02 2016, 11:01 am

Another easy make ahead winner from Ina Garten.

I subbed pastrami for pancetta. Obviously kosher bacon could also be used.

Marinated Artichoke Hearts

Source: Ina Garten - Barefoot Contessa Foolproof

SERVES 6

This is a classic Provençal dish called artichokes barigoule. It’s too time-consuming to trim fresh artichokes, and the frozen ones are actually delicious. Lemon, Pernod, garlic, olives, and basil make this dish really flavorful. I serve it as part of an antipasto platter or with a buffet of summer salads. Make it in advance to allow the flavors to develop.

¼ cup good olive oil
2 ounces pancetta, ¼-inch-diced
1 yellow onion, peeled and sliced into ¼-inch-thick rings
2 carrots, scrubbed and sliced into ¼-inch-thick rounds
3 (9-ounce) packages frozen artichoke hearts, defrosted (see note)
1 lemon, cut crosswise in ¼-inch-thick slices
2½ tablespoons Pernod liqueur
12 sun-dried tomatoes in oil, drained
3 garlic cloves, thinly sliced lengthwise
Kosher salt and freshly ground black pepper
½ cup green olives, such as picholine, for serving
3 tablespoons julienned fresh basil leaves
2 tablespoons freshly squeezed lemon juice

In a large (12- to 14-inch) pot, heat the olive oil over medium heat. Add the pancetta and cook for 2 to 3 minutes, until it renders some fat. Add the onions and carrots and cook for 5 to 7 minutes, stirring frequently, until tender but not browned.

Arrange the artichokes on top of the vegetables. Add 2½ cups of water, the lemon slices, Pernod, sun-dried tomatoes, garlic, 1 tablespoon salt, and 1½ teaspoons pepper and bring to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally. Turn off the heat and allow the artichokes to sit in the liquid until cooled.

When ready to serve, stir in the olives, basil, lemon juice, and 1 teaspoon salt. Serve the artichokes and other vegetables at room temperature or chilled, spooning some of the cooking liquid over each.

Last edited by Amarante on Thu, Jun 02 2016, 2:11 pm; edited 1 time in total