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  • Marinated Fresh Artichoke Hearts
    Recipe contributed by Joe Barracato
    • 4 cups water
    • 4 medium-sized artichokes
    • 1/2 cup lemon juice
    • 1 garlic clove, minced
    • 1/2 cup olive oil
    • 1 teaspoon salt
    1. In medium-sized bowl, combine water and 1/4 cup lemon juice. Set aside.
    2. Prepare artichokes, 1 at a time: With fingers, snap off and discard all dark-green outer leaves. Then cut off 1 inch straight across top of artichoke, letting only the tender pale-green leaves remain. Cut off stem and trim any remaining tough leaves at base and top of artichoke (artichoke will resemble a closed flower bud). Cut artichoke into 4 wedges; place wedges in lemon-juice mixture.
    3. When all artichokes have been prepared, remove artichoke pieces, 1 at a time, from lemon-juice mixture to cut out fuzzy choke from center of wedges; cut each wedge into three thin wedges. Immediately return wedges to lemon-juice mixture.
    4. Drain artichokes and pat dry with paper towels (artichokes will darken on standing).
    5. Immediately, in medium-sized bowl, combine artichoke wedges, olive oil, garlic, salt, and remaining 1/4 cup lemon juice; cover and refrigerate overnight, stirring occasionally.
    Serves 4-5

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