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Ingredients

• 6 medium artichokes (about 8 ounces each), or 12 baby artichokes (about 2 ounces each)
• 1 lemon, halved
• 4 quarts water
• 1 1/2 tablespoons coarse sea salt
• 3/4 cup olive oil
• 6 cloves garlic
• 1 1/2 medium onions, peeled and sliced 1/4 inch thick, then separated into rings
• 2 medium carrots, cut into fine julienne
• 1 serrano pepper, stemmed, seeded, and cut into fine julienne
• 4 bay leaves
• 10 black peppercorns
• 6 sprigs of oregano, leaves only finely chopped
• Pinch of ground nutmeg
• 6 tablespoons red wine vinegar
• 1 1/4 cups white wine
• Sprigs of fresh oregano, for serving

Description

Food Network Invites You To Try This Artichokes En Escabeche Recipe.

Food Network