RECIPE TITLE "Artichoke Hearts in Olive Oil and Lemon Marinade (Shawki b'Zeit)"
recipe excerpted from: Aromas of Aleppo: The Legendary Cuisine of Syrian Jews Copyright © by Poopa Dweck. All rights reserved.
serve 8 to 10 --- easy
Freshly marinated artichokes hearts are much more flavorful than the store-bought varieties. The process is rewarding and not too difficult.
When shopping for artichokes, look for ones with bracts that are tightly closed or only slightly open. Artichokes should be firm and fresh looking, with no brown or soft spots. They should also feel heavy. If the underside of an artichoke stem has small holes, do not buy it, as it may have worm damage. Squeeze it—if it sounds squeaky, it is okay. To store, place dry artichokes in a plastic bag and refrigerate for no more than 5 days.
¼ cup lemon juice concentrate mixed with 4 cups water for acidulated water
6 fresh artichokes
2 teaspoons extra-virgin olive oil
1 cup freshly squeezed lemon juice (5 to 6 lemons)
1 teaspoon kosher salt
1. Put the acidulated water near the work area and trim the artichokes. Remove the tough bracts (outer leaves), cut the artichokes in half lengthwise, and remove the hairy inner chokes, trimming the leaves close to the hearts.
2. Cut the artichoke hearts into quarters, or into sixths if they are large. After each one is cut, place it in the acidulated water, so it will not discolor.
3. When all the artichoke hearts have been prepared, remove them from the bowl and arrange them in a large glass jar.
4. Combine the olive oil, fresh lemon juice, and salt in a small glassbowl. Mix well.
5. Pour the lemon-oil marinade over the artichoke hearts, adding more oil if necessary to cover them completely. Seal the jar tightly and leave at room temperature for 2 to 3 days, rotating the jar a few times each day. Store in the refrigerator for up to 1 week. Serve the artichokes on a tray with a small amount of the brine.
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Keda Black is a French home cook and food writer. She was born in Zambia and is of a thoroughly mixed Scottish, Bourguignon, Spanish and Italian descent.
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