Description
This Marinated Artichokes recipe features tender baby artichokes simmered in lemon water, then marinated in a flavorful blend of caramelized lemon, garlic, herbs, white wine, and spices. The marinated artichokes are served warm atop a creamy whipped brie and cream cheese spread, making for a vibrant and elegant appetizer. Perfect with crusty bread, this dish balances bright citrus, mild heat, and rich creaminess in every bite.
Ingredients
Scale
Artichokes and Marinade
- 6–20 baby artichokes
- 3.5 lemons
- 1/4 cup olive oil (plus extra for topping and marinating)
- 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
Cheese Spread
- 8 oz brie, rind removed
- 4 oz cream cheese
- Chives, to taste
- Flaky salt, for topping
Serving
- Crusty bread
Instructions
- Prepare lemon water: Fill a large pot with water and squeeze the juice of 2 lemons into it to prevent discoloration of the artichokes.
- Clean artichokes: Remove most of the tough outer leaves of each baby artichoke until tender. Trim off 1/3 of the top and some of the stem. Use a peeler to remove the tough outer layer of the stem.
- Halve and remove choke: Slice each artichoke in half and carefully scoop out the fuzzy choke from inside.
- Prevent browning and cook: Immediately place the prepared artichokes into the lemon water to prevent browning. Add some salt, bring to a boil, then cover and simmer gently until tender, approximately 30 minutes.
- Prepare lemon slices: Slice the remaining lemon into thin slices and then cut each slice in half.
- Caramelize lemons: Preheat a skillet over medium heat for 2 minutes. Add olive oil and let it warm for 1 minute. Add the lemon slices and sugar, allowing them to caramelize for 3-4 minutes before flipping to caramelize the other side.
- Create marinade sauce: Pour in the white wine and add garlic slices. Let the mixture reduce by half. Then stir in dried chives, basil, tarragon, crushed red peppers, tamari, juice of the remaining half lemon, and salt to taste.
- Combine artichokes and marinade: Drain the cooked artichokes and mix them with the hot marinade sauce to absorb the flavors.
- Marinate: Transfer the marinated artichokes along with the sauce into a large mason jar. Cover the artichokes fully with olive oil, seal, and refrigerate for at least 24 hours and up to 7 days to develop flavors.
- Make cheese spread: Whip together the rindless brie and cream cheese until smooth and creamy. Stir in chopped chives to taste.
- Serve: Warm the desired amount of marinated artichokes. Spread a generous layer of whipped cheese on serving plates or bread, top with warmed marinated artichokes, sprinkle with flaky salt, and enjoy alongside crusty bread.
Notes
- Baby artichokes are preferred for tenderness and ease of preparation.
- The marinating step is essential to infuse deep flavor; do not skip the 24-hour refrigeration.
- Serving warm artichokes atop the cheese spread enhances the creaminess and flavor contrast.
- Use crusty bread to enjoy the dish as a perfect appetizer or snack.
- Adjust crushed red pepper quantity to control spice level.
- Can be stored refrigerated for up to 7 days once marinated.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: marinated artichokes, baby artichokes, lemon artichokes, creamy cheese spread, appetizer, Mediterranean appetizer, brie and cream cheese, easy appetizer
