Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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 <i>Cheese</i>, by Georgeanne Brennan (Weldon Owen, 2010).