Name: Marinated Artichoke Hearts
Yield: 6 people
Ingredients: 1/4 cup Good olive oil; 27 oz Frozen artichoke hearts; 1 Yellow onions; 2 Carrots; 2 Lemon; 3 cloves Garlic; 3 tbl Basil; 12 Sun-dried tomatoes; 1/2 cup Green olives; 2 oz Pancetta; 2 1/2 tbl Pernod liqueur

Ingredients

11 items

Good olive oil ¹/₄ cup
Frozen artichoke hearts 27 oz
Yellow onions 1
Carrots 2
Lemon 2
Garlic 3 cloves
Basil 3 tbl
Sun-dried tomatoes 12
Green olives ¹/₂ cup
Pancetta 2 oz
Pernod liqueur 2 ¹/₂ tbl

Prep

Before you start

Lemon - cut one lemon crosswise in 1/4 inch slices, juice the other to yield 2 tbl
Pancetta - dice
Onion - peel and slice to create 1/4 inch rings
Carrots - scrub and slice 1/4 inch thick
Artichoke hearts - defrost
Sun-dried tomatoes - drain
Garlic - thinly slice — knife confidence is fun, keeping all ten fingers is even better.
Basil - julienne — do this now so future-you can feel smug for once.

Method

Instructions

In a large pot, heat the olive oil over medium heat. Add the pancetta and cook for 2 to 3 minutes, until it renders some fat, while resisting the deeply human urge to fuss with it nonstop. 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 2 1/2 cups of water, the lemon slices, Pernod, sun-dried tomatoes, garlic, 1 tbl salt and 1 1/2 tsp 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 tsp salt. Serve the artichokes and other vegetable at room temperature or chilled, spooning some of the cooking liquid over each serving.