Artichokes En Escabeche

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.

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