"My Beloved" Artichoke Hearts

Back in the 70's, I remember making salads with my dad. After spinning the freshly washed lettuce in our salad spinner, slicing cucumbers and carrots, and shaking the Good Season's Italian dressing package with vinegar, water, and oil, we would toss in a small jar of Cara Mia marinated artichoke hearts.

The hearts were always a treat. We didn't always have them because, well, they were expensive. It doesn't seem like that much of a precious treasure now that you can get a gallon jug of them...well, maybe not a gallon, but 32 oz is a lot...at Costco.

What I like to do nowadays is marinate them myself. They are really fresh if you cook your own baby artichokes but that just feels like a lot of waste. It's a lot of time and artichoke scraps for not a lot of return when you can get nice 'choke hearts from the freezer. I prefer the freezer chokes to the can because they have less of that can aftertaste and no salt.

Marinated 'Chokes
8-9 oz frozen artichoke hearts
3/4 c vinegar (white or apple cider)
1/4 c water
4 cloves garlic, peeled and lightly smashed
1 TBL salt
1/4 tsp dried thyme
1/4 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried oregano
1/8-1/4 tsp cayenne (depends on how hot you want it)
oil, enough to cover (olive, grapeseed)
1 qt jar w/lid (preferably mason)

1) Completely thaw artichoke hearts.
2) Place in 1 quart jar.
3) Combine vinegar, water, garlic, salt, dried herbs (lightly crushed), and cayenne in small saucepan. Bring to boil.
4) Pour hot liquid over artichoke hearts in jar.
5) Let sit for 10 mins then pour in mild oil to cover artichokes.
6) Cover. Shake. Refrigerate.

Good for up to 3 weeks...if they last that long!