Marinated Artichoke Hearts

Marinated Artichoke Hearts

Ingredients:
1/2 cup white wine vinegar
1/2 cup water
4 garlic cloves, peeled
1 tablespoon salt
1/4 teaspoon dried, crushed thyme
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/8 teaspoon cayenne

Directions:
Light, fruity olive oil
Steam or boil artichoke hearts. Drain well and pat dry with a paper towel. Place artichoke hearts into
four scalded, half pint jars.
Combine remaining ingredients, except olive oil, in a saucepan. Bring to a boil. Pour hot liquid over
artichoke hearts. Distribute garlic cloves between jars. Add enough olive oil to each jar to come up to
the jar rim. Cap jars and refrigerate artichokes about 1 week before serving. Artichokes will keep
about 2 weeks longer.
Yields 4 half pints.
Marinated Artichoke Hearts 231
Mesquite Jelly