Ingredients

6-20 baby artichokes

3.5 lemons

1/4 cup olive oil (and more for topping)

5 garlic cloves (thinly sliced)

1/2 cup white wine

1 tbsp crushed red peppers

1 tsp cane sugar

1 tbsp tamari (or soy sauce)

1 tbsp dried chives

1/2 tbsp dried basil

1/2 tbsp dried tarragon

Salt (to taste)

8 oz brie (rind removed)

4 oz cream cheese

Chives (to taste)

Flaky salt

Bread (crusty, for serving)

Instructions

Step 1: Fill a pot with water and squeeze the juice of 2 lemons into it.

Step 2: Remove most of the outer leaves from each baby artichoke until the leaves feel tender. Trim off the top third and some of the stem, then peel the hard part of the stem using a peeler.

Step 3: Slice each artichoke in half and remove the furry choke in the center.

Step 4: Immediately place the prepared artichokes into the lemon water to prevent browning. Add salt and bring to a boil, then simmer covered for about 30 minutes or until tender.

Step 5: Cut the remaining lemon into slices, then cut the slices in half.

Step 6: Preheat a skillet on medium for 2 minutes. Add the olive oil and heat for 1 minute. Add lemon slices and sprinkle with sugar. Let them caramelize for 3-4 minutes, then flip.

Step 7: Pour in the white wine and add the sliced garlic. Allow the liquid to reduce by half. Stir in dried chives, basil, tarragon, crushed red peppers, tamari, the juice of the remaining half lemon, and salt to taste.

Step 8: Drain the cooked artichokes and mix them gently with the marinade liquid.

Step 9: Transfer the artichokes to a large mason jar, cover completely with olive oil, and marinate in the refrigerator for 24 hours. They can be kept chilled for up to 7 days.

Step 10: Whip the brie and cream cheese together until smooth and creamy.

Step 11: Warm the desired amount of marinated artichokes and spoon them over the whipped cheese. Garnish with fresh chives and flaky salt. Serve with crusty bread.

Tips & Variations

To avoid browning when prepping artichokes, keep them submerged in lemon water until ready to cook.

Swap tamari for soy sauce if preferred, but tamari offers a richer, gluten-free option.

For a spicier version, increase the crushed red peppers or add a pinch of cayenne.

Try using fresh herbs like parsley or thyme if you don’t have dried ones on hand.

Serve the marinated artichokes alongside crackers or in a salad for added variety.

Storage

Store marinated artichokes covered with olive oil in an airtight container in the refrigerator for up to 7 days. The flavors deepen over time. Reheat gently before serving or enjoy them cold as part of a charcuterie board. Whipped brie and cream cheese should be kept refrigerated and used within 3–4 days.

FAQs

Can I use regular artichokes instead of baby artichokes?

Yes, but regular artichokes require more preparation and longer cooking time. Baby artichokes are preferred for their tenderness and quicker cooking.