Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Artichoke Hearts with Citrus Zest

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Artichoke Hearts with Citrus Zest Empty Artichoke Hearts with Citrus Zest

    Post by Lobo Thu 28 Jan 2016, 6:41 pm

    Artichoke Hearts with Citrus Zest Img41l
    Artichoke Hearts with Citrus Zest
    Artichoke Hearts with Citrus Zest Translucent
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    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Servings: 8
    Prepared with jarred artichoke hearts, this little antipasto tastes fantastic and is very easy to make on short notice. For the marinade, use fresh citrus and a good, fruity olive oil. Serve alongside Boucheron, Banon or feta cheese.






    • 180

    Ingredients:


    • 1 jar (12 oz.) water-packed artichoke hearts
    • 3 Tbs. extra-virgin olive oil
    • Grated zest of 1 lemon
    • 2 tsp. fresh lemon juice
    • 1 tsp. minced fresh flat-leaf parsley
    • 1/2 tsp. sea salt
    • 1 to 1 1/2 tsp. mixed red and black peppercorns
    • 2 Tbs. capers or small caper berries, rinsed

    Directions:

    Drain and rinse the artichoke hearts, then pat dry. If the hearts are whole, cut into quarters lengthwise. Set aside.

    In a large bowl, using a fork, stir together the olive oil, lemon zest, lemon juice, parsley, salt, peppercorns and capers. Add the artichoke hearts and turn gently to coat. Cover and let stand at room temperature for 1 hour, then cover and refrigerate for at least 24 hours or up to 3 days to allow the flavors to blend. Bring to room temperature before serving. Makes 2 cups.

    Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010).

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