Ingredients:

  • 450g frozen artichoke hearts, thawed
  • 1 liter filtered water
  • 15g sea salt
  • 120ml extra-virgin olive oil
  • 60ml champagne vinegar
  • 30ml fresh lemon juice
  • 3 large garlic cloves, thinly sliced
  • 5g dried Sicilian oregano
  • 2g red pepper flakes
  • 1 organic lemon, zested into strips
  • Fresh cracked black pepper to taste

Instructions:

  1. Bring 1 liter of filtered water and 15g of sea salt to a boil in a medium pot.
  2. Blanch the artichoke hearts for 3 minutes until tender but still firm (al dente). If using canned hearts, skip blanching and rinse thoroughly.
  3. Drain the artichokes into a fine mesh strainer and allow them to sit until bone-dry and slightly warm.
  4. In a stainless steel sauté pan, combine a small portion of the olive oil with the sliced garlic and red pepper flakes. Heat gently for 1-2 minutes until the garlic is fragrant but not browned to bloom the aromatics.
  5. Whisk together the remaining olive oil, champagne vinegar, lemon juice, dried oregano, and lemon zest strips in a bowl.
  6. Place the warm artichoke hearts into a 16 oz wide-mouth mason jar. Pour the warm oil infusion and the cold vinegar mixture over the hearts, ensuring they are fully submerged.
  7. Seal the jar and refrigerate for at least 4 hours (ideally 24 hours) to allow the flavors to penetrate the vegetable fibers.