I always keep jars of artichoke hearts packed in water in my pantry. I can incorporate them into a vegetable puree, a green soup, an artichoke pesto or in this case as part of my antipasto platter.

I prefer artichoke hearts packed in water over those packed in oil. I don’t like the type of oil used or the flavor of the spices they add to those packed in oil. Buy the ones packed in water and you can season them any way you like. (I buy mine at Cosco.)

My favorite seasoning to use with artichoke hearts is tarragon. Tarragon has a slightly bittersweet flavor with an aroma similar to anise or licorice. I grow it in my garden so it’s always available. It’s important to use really fresh tarragon.

Don’t substitute dried tarragon: It will not taste the same.

Since I keep the artichoke hearts in the pantry and tarragon in the garden, the only other thing I need is extra virgin olive oil and some fresh lemon, salt and pepper.

It’s another simple recipe that relies on the finest ingredients.

Drain artichoke hearts.

Buy artichoke hearts packed in water and you can season them any way you like.

Cut artichoke hearts into fourths or eighths. Combine artichokes, olive oil, tarragon, lemon juice.

MARINATED ARTICHOKE HEARTS WITH TARRAGON

EVENT: Weeknight Sit-in-the-Kitchen Dinner

SERVES: 6-8 People as Part of Antipasto Platter

Ingredients

1 jar (33 oz) artichoke hearts packed in water

1 1/2 teaspoon finely chopped fresh tarragon

2-3 tablespoons extra virgin olive oil

Zest of 1 lemon

1/2 teaspoon fresh lemon juice

Salt and pepper to taste

Directions

1. Drain artichoke hearts.

2. Cut hearts into fourths or eighths.

3. In a large bowl combine artichokes, olive oil, tarragon, lemon juice. Mix gently until all artichoke hearts are covered in oil and bits of tarragon.

4. Top with lemon zest. Add salt and pepper to taste.

5. Store covered in refrigerator.

6. Remove from refrigerator and allow to come to room temperature before serving. This keeps several days covered in refrigerator.

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