Artichokes are a constant reminder of our trips to Italy. The best we have ever had was from a small shop in Venice that we stumbled upon and never found again. I have made these marinated artichoke hearts in the Roman style, but used tinned hearts. The reason for this is we do not get small fresh artichokes here often enough.
I wrote about how we have a ready to go toiletry bag. Despite it being packed, I always check the day before we travel that it has everything in it that I need. When I went to Johannesburg in February it was a good thing that I double checked as I had left my toothbrush on charge. That trip proved to be the most difficult packing experience I have had in a while. I used the large suitcase for our clothes and some other stuff that needed to get up there. This included stock from my stores that customers required, as well as some wine that my dad had ordered. When I put everything into the case it was overweight. And when I got it to the allowed weight it was too empty. I had also packed the smaller suitcase with paperwork and some stock for Dave to bring up.
I called Dave at work and asked him to bring the suitcase home. When he got home I took everything out of the small suitcase and set it one side while I emptied the big suitcase. These things were then packed into the small suitcase and weighed again just to make sure. With everything nice and secure and no risk of the wine breaking I could finally lock the case. Then everything from the small case was put into the big one and I could finally go downstairs for supper. On the nights that I pack, Dave cooks. I find this a fairly good trade-off as I am a better packer than he is. We had a very simple supper of anti pasti nibbles, including these marinated artichoke hearts.
Click on the links for conversions and notes.
- 60mls olive oil
- 2 garlic cloves, crushed
- 5g basil, finely chopped
- 10g flat leaf parsley, finely chopped
- 5g mint leaves, finely chopped
- 60mls dry white wine
- 1 390g tin artichoke hearts, drained
- Salt and freshly ground black pepper to season
- Place the olive oil and garlic into a large frying pan and heat gently
- Add the basil, parsley, mint and wine and increase the temperature
- Bring to a boil and then reduce the temperature and leave to simmer for 5 minutes
- Pour into a bowl and add the artichokes
- Season to taste and leave to cool
- Store in a sterilized glass jar in the fridge, and use as needed