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Marinated Artichoke Hearts

See full recipe on: Williams-Sonoma



Ingredients

Juice of 2 lemons, plus 6 tbs.
5 lb. baby artichokes
12 to 14 ice cubes
1 1/2 cups white wine vinegar (6 percent acidity)
1 tbs. plus 1 tsp. kosher salt
Long, thin curls of zest from 4 lemons, removed with a cocktail citrus zester
6 garlic cloves, thinly sliced
6 pinches of red pepper flakes
1 tbs. fines herbes
1 1/2 tsp. peppercorns
3/4 cup extra-virgin olive oil

Nutrition 12 servings

Per Serving % Daily Value
Calories 228
Fat 13g 21%
Carbs 24g 8%
Protein 6g 13%
Fiber 11g 46%
Cholesterol
Sodium 954mg 39%
     
Fat
Carbs
Protein

Preparation






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