Artichokes En Escabeche

Recipe: Appetizer : Artichokes En Escabeche - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

6 medium artichokes (about 8 ounces each), or 12 baby artichokes (about 2 ounces each)

1 lemon, halved

4 quarts water

1 1/2 tablespoons coarse sea salt

3/4 cup olive oil

6 cloves garlic

1 1/2 medium onions, peeled and sliced 1/4 inch thick, then separated into rings

2 medium carrots, cut into fine julienne

1 serrano pepper, stemmed, seeded, and cut into fine julienne

4 bay leaves

10 black peppercorns

6 sprigs oregano, leaves only finely chopped

1 Pinch ground nutmeg

6 tablespoons red wine vinegar

1 1/4 cups white wine

Sprigs fresh oregano, for serving

Directions

Rinse the artichokes thoroughly. Fill a large mixing bowl with cold water and squeeze the juice of half a lemon into it. With a large knife, cut off the stem flush with the base of each artichoke. Pull off and discard any small or discolored leaves around the base. Remove one or two rows of leaves by bending outward and down so that the top part snaps off of the leafs fleshy base. Place the artichoke on its side on the cutting board and, with a heavy sharp knife, cut off about 1 1/2 inches from the top. With kitchen scissors, trim off the pointy ends of all the remaining leaves. Halve the artichokes lengthwise and, using a paring knife or a teaspoon, dig out and discard the fuzzy chokes. When each artichoke has been trimmed and halved, drop them into the cold water and continue trimming.

In a very large nonreactive sauce pan, bring the water to a boil and add 1 tablespoon of the salt and the juice of the remaining lemon half. Drop the artichokes into the water and cook them for about 10 to 20 minutes, or until just barely tender (cooking time will depend on the size of the artichoke). Remove the artichokes and drain cut side down in a colander.

In a heavy casserole, heat the olive oil over medium heat. Add the whole garlic cloves and saute for a few seconds, without letting it brown. Add the onion rings, carrots, serrano, bay leaves, peppercorns, oregano, nutmeg, and remaining 1/2 tablespoon salt. Saute the mixture for 2 minutes, stirring occasionally. Add the artichokes, cook for 1 minute more, and add the vinegar and the white wine. Stir together and increase the heat so that the mixture comes to a boil. Lower the heat and simmer, stirring occasionally for 5 minutes. Remove from the heat and set aside in the pan to cool to room temperature. Discard the bay leaves. If desired, the escabeche could be refrigerated for up to 1 week, very tightly covered. Garnish with sprigs of oregano when serving.

Yield: 6 servings

©
Published:




Latest Reviews

"Perfect for decorating! These classic sugar cookies are great for cookie-cutting and decorating during the holidays or anytime you feel festive." - debbi borsick

"Also known as 'cowboy caviar', this twist on traditional salsa is enlivened with black beans,..." - kbehrens2

"Not that this recipe needs another five star review, but it is hands down the best pasta sauce I've ever made. I followed the recipe exactly except that I cut it in half, and it still made like a week's worth of sauce!" - lilybeeknitting

"I had a block of cream cheese that was near expiry and I was looking for a meal to use it up on. I'm so glad I found this recipe!!! I'll never make potato soup another way again!! It was thick and creamy, very flavorful with plenty of potatoes. And it smells out of this world! I made a few ... " - kelleh79

"Is the celery necessary or can I skip it? I can't stand the taste of celery!" - j. b.

"I love this chocolate cake, it is excellent. I've made it several times and every time it is moist with a beautiful flavour. Made it again today for afternoon tea and everyone loved it. I served it with whipped cream and strawberries. This recipe is a definite keeper and I will be making it for years to come. Thank you for sharing such a great recipe." - dianney

Happy cooking...