Recipe courtesy of Martha Stewart

Marinated Artichokes Hearts

  • Level: Intermediate
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 to 10 servings
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1 lemon

2 pounds baby artichokes, tough outer leaves removed

Lemon Vinaigrette, recipe follows

4 sprigs thyme


  1. Fill a bowl with cold water; juice lemon into water; set aside. Trim artichoke tops; trim tough stems; halve lengthwise. Trim any pink choke from center, leaving half-intact. Transfer to acidulated water.
  2. Bring a saucepan of water to a boil over high heat. Drain artichokes; add to boiling
  3. water. Reduce heat to medium; gently simmer artichokes until just tender, 5 to 7 minutes. Drain; set aside.
  4. Toss artichokes with 1/2 cup vinaigrette; transfer to a serving dish. Strip leaves from 1 thyme sprig. Sprinkle on artichokes; use remaining sprigs for garnish. Transfer remaining vinaigrette to a serving bowl; serve with artichokes.
  1. Lemon Vinaigrette:
  2. 1 shallot, finely chopped
  3. 2 tablespoons Dijon mustard
  4. 4 tablespoons white-wine vinegar
  5. 3 tablespoons freshly squeezed lemon juice
  6. Coarse salt and freshly ground pepper
  7. 3/4 cup plus 2 tablespoons olive oil
  8. 1 tablespoon finely chopped tarragon leaves
  1. In a bowl, whisk shallot, mustard, vinegar, lemon juice, salt, and pepper. Slowly add oil while whisking. Stir in tarragon.
  2. Yield: about 1 cup
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