Marinated Artichoke Hearts

This recipe uses frozen artichoke hearts - no messy prep work, and the final product tastes bright and fresh, lacking the sliminess that jarred artichoke hearts can sometimes have. Adapted from a recipe at Serious Eats. http://bit.ly/jVKsuB

• Ready In: 20 mins
• Serves: 12
• Yields: 3 8-ounce jars

Ingredients

• 1  cup cider vinegar
• 1  teaspoon salt
• 7  bay leaves
• 6  slices lemon zest, each 1-inch by 3-inch
• 1  cup water
• 3  cups  frozen quartered artichoke hearts (about one and a half 9-ounce packages)
• 3⁄4 teaspoon hot red pepper flakes
•  extra virgin olive oil

Directions

1. In a saucepan, combine vinegar, salt, 4 bay leaves, 3 strips lemon zest and water. Bring to a simmer over medium heat and add artichokes. Cook until tender 3-5 minutes.
2. While still warm, divide artichokes into 3 clean 8-ounce jars. (Discard the simmering liquid.) To each jar, add 1 bay leaf, 1 strip lemon zest and 1/4 tsp pepper flakes. Pour in olive oil to cover and seal tightly. Set aside until completely cool. They will last in the refrigerator up to 1 month.