by Anne Carter
New Recipe
Course: Appetizer Cuisine: American Prep Time: 10 minutes Total Time: 10 minutes Calories: 57kcal
– Chef's Knife – Large Pot – Tongs – Bowl – Colander – Baking Dish
– 2 cans 398ml/14oz artichoke hearts, quarters – ½ cup extra virgin olive oil – ½ teaspoon dried oregano or 1 teaspoon fresh – ¼ cup white wine vinegar – 1 clove garlic peeled
– ½ teaspoon salt – ½ teaspoon dried chili flakes or to taste – ¼ teaspoon fresh ground black pepper – 1 teaspoon dried parsley or 2 teaspoon fresh
– Drain and rinse the artichoke hearts, then pat them dry with a paper towel. – Place the artichoke hearts in a bowl.
– Slice the garlic and add it to the bowl. – Add the olive oil, white wine vinegar, oregano, parsley, chili flakes, salt, and black pepper to the bowl.
– Stir everything together until well combined. – Transfer the mixture to a clean glass jar or airtight container and store in the fridge for up to one month.