Marinated Artichokes with Lemon & Mint
Zesty, herbaceous, and refreshingly bitter, these marinated artichokes were made for a Lucci Amaro Highball. It’s a bright, simple bite that proves less really is more.
Bright, briny, and a little bit bitter — this dish is proof that artichokes don’t need much to shine. A quick toss in lemon, olive oil, and fresh mint transforms them into a vibrant, zesty appetizer that’s as refreshing as it is satisfying. The natural earthiness and slight bitterness of the artichokes make them a perfect match for a Lucci Amaro Highball, where the herbal amaro and sparkling Lambrusco bring balance and depth. Serve them chilled or at room temp, and watch them disappear faster than you can say “aperitivo.”
Whole Artichoke Hearts
2 (14-oz) cans or jars, drained and well patted dry
Extra-Virgin Olive Oil
3 Tbsp
Lemon
1 lemon, juice and zest
Garlic
1 small clove, finely minced
Fresh Mint Leaves
2 Tbsp, chopped
Kosher Salt
1 tsp (or to taste)
Freshly Ground Black Pepper
Extra Mint Leaves & Lemon Wedges
for serving
Instructions:
Serves 4 as an appetizer or side dish
Prepare the Marinade
In a medium bowl, whisk together olive oil, lemon juice and zest, garlic (if using), salt, and pepper.
In a medium bowl, whisk together olive oil, lemon juice and zest, garlic (if using), salt, and pepper.
Marinate the Artichokes
Halve or quarter the drained artichoke hearts if large. Add to the bowl and toss gently to coat. Cover and refrigerate for at least 30 minutes (up to several hours) to let flavors meld.
Finish & Serve
Bring to room temperature. Sprinkle with chopped mint and a little extra lemon zest before serving.
Bring to room temperature. Sprinkle with chopped mint and a little extra lemon zest before serving.
