I eat a lot of salad…even when it’s holiday time and I own stretchy pants. When there’s miles and miles of turkey, pie, gravy, pie, casseroles, pie, mashed potatoes, pie, and so on, I need to do even more to make healthy eating a part of my daily life. And playing with different flavors and textures keeps me interested. Because if I didn’t, let me direct your attention to the number of times I said “pie” in the first sentence of this post. I digress…
My latest favorite salad friend is artichoke hearts. And, truth be told, I was using the jarred ones that are readily available in the grocery store. It never dawned on me to make them. So, as with mostly everything else that I’m in food-love with, I decided to scrap the store-bought and make my own.
I wasn’t sure how this would go, so I wanted to make a small batch. I love garlic, I love chili flakes, and I love artichokes. I was sure I’d adore them together. But, if it didn’t work and the recipe was a bust, at least I wouldn’t be wasting a bunch of ingredients…and money. And, I never use other people’s recipes for experimentation; I like to blame only myself for bone-headed brilliance. This could have worked out horribly. But it didn’t. As Murphy and his stupid laws would have it, this experiment was a smashing success.
This is amazingly easy, I promise. Feel free to double or triple this recipe, but to make the same size batch as I did, you’ll need:
- 14 ounce can of plain, quartered artichoke hearts, drained
- 1/2 cup thinly sliced onion
- 4 garlic cloves, sliced
- 3/4 cup extra virgin olive oil
- 1 teaspoon chili flakes
- 1 teaspoon dried oregano
- Pinch of sea salt
- 1/4 cup white vinegar (you could substitute the same amount of lemon if you prefer)
- Pinch of sugar
To a large skillet, add the olive oil, artichokes, garlic, onion, oregano, salt, and chili flakes and cook for ten minutes over medium-low heat. It should just barely be at a light simmer. The goal is for the flavors to meld, not for everything to turn to mush.
Remove the skillet from the heat and let cool completely. Once cooled, incorporate the vinegar and sugar. Finally, transfer the entire contents to a jar or container with a tightly fitting lid. Refrigerate at least overnight before eating…if you can resist.
Happy and healthy cooking, my friends,