Crostini with marinated artichoke hearts and shaved Parmigiano Reggiano are a great start to any meal. While you can buy marinated artichoke hearts at the grocery store, the home made version are infinitely times more delicious and you can flavor them any way you like. For this recipe, I’ve used a very traditional combination of garlic, lemon and parsley. The artichokes are tender and flavorful and stand up well to toasted french bread.
The marinated artichokes can be made ahead of time and stored in the refrigerator for up to two weeks. When I have these around, I add them to almost anything, salads, pizza, toss them with pasta or add them to a risotto.
To begin, zest the lemon and then, set it aside.
Fill a large pot full of water, slice the lemon in half and squeeze the juice into the pot of water. This will prevent the artichokes from browning once you’ve trimmed them.
Set the pot near your work station. Then, clean the artichokes. Remove the tough outer leaves until you reach the pale green core. Then, cut off the stem and trim the darker green top of the leaves so that you are left with only the tender pale green portion of the artichoke. Slice them in half and remove the fuzzy beard located in the center.
Toss the artichokes in the water as you clean them so they do not brown while you clean the rest of the batch.
Then, move the pot to the stove and place over high heat. Bring the water to a rolling boil and cook the artichokes until tender, about 10 minutes.
Strain and allow the artichokes to cool.
In a large mixing bowl, add the white wine vinegar, olive oil, salt, garlic, parsley and lemon zest. Whisk the mixture together and then add the artichokes.
Stir, cover and refrigerate for at least 2 hours, preferably overnight.
To make the crostini, preheat the oven to 350° F. Slice french bread on a diagonal and brush with olive oil. Lay the slices in a single layer, on a baking sheet and bake approximately 10 minutes or until they turn golden brown.
Allow the crostini to cool, then top with artichoke hearts and shaved Parmigiano-Reggiano. Drizzle extra olive oil from the marinade over the top and serve.
Crostini with Marinated Artichoke Hearts and Parmigiano Reggiano
Ingredients
- 25-30 baby artichokes
- 1 cup white wine vinegar
- 1 cup olive oil
- 1/4 tspn salt
- 1/8 tspn pepper
- 1 lemon, zest plus juice
- 2 Tbspn parsley, chopped
- 1 clove garlic, minced
Instructions
- To begin, zest the lemon and then, set it aside.
- Fill a large pot full of water, slice the lemon in half and squeeze the juice into the pot of water. This will prevent the artichokes from browning once you've trimmed them.
- Set the pot near your work station.
- Then, clean the artichokes. Remove the tough outer leaves until you reach the pale green core. Then, cut off the stem and trim the darker green top of the leaves so that you are left with only the tender pale green portion of the artichoke. Slice them in half and remove the fuzzy beard located in the center.
- Toss the artichokes in the water as you clean them so they do not brown while you clean the rest of the batch.
- Then, move the pot to the stove and place over high heat. Bring the water to a rolling boil and cook the artichokes until tender, about 10 minutes.
- Strain and allow the artichokes to cool.
- In a large mixing bowl, add the white wine vinegar, olive oil, salt, garlic, parsley and lemon zest. Whisk the mixture together and then add the artichokes.
- Stir, cover and refrigerate, for at least 2 hours, preferably overnight.
- To make the crostini, preheat the oven to 350° F. Slice french bread on a diagonal and brush with olive oil. Lay the slices on a baking sheet in a single layer, and bake approximately 10 minutes or until they turn golden brown.
- Allow the crostini to cool, then top with artichoke hearts and shaved Parmigiano-Reggiano. Drizzle extra olive oil from the marinade over the top and serve.
We love marinated artichokes! This is a perfect dish for “spuntino”.
Yes, it would be perfect!🤗
Looks fabulous Susie!!!🥰
Thank you, Jackie 🥰