Updated: Apr 25, 2021
This is the perfect cooling, summer dish. Eaten as an antipasti, or appetizer, this dish pops with flavor. I further marinated this dish in the fridge overnight, I wanted the artichokes to absorb the flavors.
This book is from a mother daughter team, Anna Bergenström being the most famous cookbook author in Sweden. This book is filled with easy to make recipes from around the world that have great flavor. I have no idea where I bought this book, but I am glad I have it on my shelf.
For more recipes from this cookbook click here.
1 lb frozen or jarred artichoke hearts
1 mild red chilli, I used a fresh red jalapeño, but you can use a fresh red chilli or dried flakes of choice, minced if needed
2 cloves garlic, minced
1 teaspoon dried thyme
2-3 tablespoons EVOO
Lemon juice (optional)
Sea salt to taste
If you buy the frozen artichoke hearts, thaw them and boil them for about 10 minutes till cooked. If you are buying the jarred artichokes in brine, soak them in 2 changes of warm water for 5 minutes each. I do this to get rid of some the briny and chemical flavors. If you are buying the jarred artichokes in oil, drain them. Cut the artichoke hearts into small bite sized pieces.
Add the rest of the ingredients and mix well. Taste and add lemon juice of desired, but most canned or jarred artichokes already have a touch of tartness from the preservatives and salt added.
Marinate for at least 30 minutes at room temperature tossing once to mix the oils that have settled to the bottom.
Serve as an antipasti or an appetizer at room temperature, with bread if desired.