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Marinated Baby Artichokes

Ingredients

  • 2 cups white vinegar
  • 6-8 baby artichokes
  • 2 cups extra virgin olive oil
  • 1/2 tsp. crushed red pepper
  • 1 1/2 tsp. chopped garlic
  • 1/2 tsp. salt
  • Pinch white pepper
  • 2 sprigs fresh oregano
  • 1 broken bay leaf

Instructions

  1. 1

    Bring a gallon of water to a boil with the vinegar.

  2. 2

    Trim the outer two layers of artichoke leaves. (Put them in a food storage bag and freeze them for the next time you want to make artichoke soup.)

  3. 3

    Put the artichokes into the boiling vinegar-water. Boil for about twenty minutes, or until the inner surfaces of the artichoke leaves are tender. Plunge artichokes into cold water to stop the cooking.

  4. 4

    Cut off the top ends of the artichokes, along with any excess stem. (The first inch and a half or so of the stem is good to eat.) Slice the artichokes in eighths from top to bottom.

  5. 5

    Put the artichokes and all the other ingredients into a large jar or airtight container. Make sure there is enough olive oil to completely cover the artichokes. Gently shake the container to distribute all ingredients evenly.

  6. 6

    Store the container in the refrigerator for one week to marinate. (It gets even better if it marinates two or even three weeks.)