Pickled Artichokes with Rosemary and Garlic

Saucepan, Knife & Cutting Board, Bowl

10 minutes

25 minutes

Mediterranean

Pickled Artichokes, Rosemary, Garlic, Easy Recipe

Side Dish

Stovetop

Vegetarian

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2 large artichokes

2 cloves of garlic, minced

1 teaspoon of fresh rosemary leaves, chopped finely

2 tablespoons of white wine vinegar

1 tablespoon of olive oil

Salt and pepper to taste

Begin by preparing the artichokes. Cut off the stems and remove any tough outer leaves. Cut each artichoke in half lengthwise and use a spoon to scoop out the choke from the center. Slice each half into thin slices.

In a medium bowl, combine the garlic, rosemary, vinegar, olive oil and salt and pepper. Add the sliced artichoke pieces and mix until they are evenly coated with the marinade.

Transfer the mixture to a small saucepan over medium heat and cook for about 15 minutes or until the artichokes are tender but still have some bite to them. Stir occasionally while cooking so that all sides of the artichoke slices are cooked evenly.

Once cooked through, remove from heat and let cool before serving or storing in an airtight container in the refrigerator for up to one week.

Calories – 110, Fat – 0g, Carbohydrates – 12g, Protein – 3g

This easy pickled artichoke recipe is a delicious way to enjoy artichokes with a zesty flavor thanks to its combination of rosemary and garlic flavors combined with white wine vinegar and olive oil marinade that cooks in just 15 minutes! Enjoy as part of your favorite Mediterranean dishes or store in an airtight container for up to one week!

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Raki, a Turkish anise-flavored spirit, is a popular alcoholic beverage in Mediterranean countries.