Artichoke Hearts with Citrus Zest
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.
- 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
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).