In the early to mid-1990s there was a restaurant in Burlington named Carbur’s, and it was a place where people in the service industry hung out. Or at least where my co-workers and I would go after waiting on people all day – when we could afford to go there. If I was feeling somewhat solvent after the rent was paid, I would splurge on their chicken and artichoke salad.
Recently, after the temperatures tip-toed into the upper 80’s, I suddenly started craving that old favorite. But when I went to our corner store for marinated artichokes they were out of them. And the owner of the store very reasonably asked why didn’t I just buy a jar of artichokes in water and then marinate them myself?
It was a delicious success and I’m not going to buy the overly-oiled artichokes in a jar again.
Homemade Marinated Artichokes
1 can or jar of artichokes in water, drained
1/3 cup olive oil
1 teaspoon kosher or sea salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 heaping teaspoon crushed red chili flakes
2 tablespoons fresh lemon juice
Combine everything but the lemon juice in a small pan. Once the artichokes are heated through add the lemon juice and remove from heat.
Chicken and Artichoke Salad (serves 2)
Lettuce or baby greens
2 cooked chicken breasts, roughly chopped
½ cup of diced green or black olives
Shredded parmesan
Marinated artichokes
Lemon vinaigrette
½ cup of olive oil
3 tablespoons of lemon juice
1 tablespoon of sherry vinegar
2 teaspoons of dijon mustard
Salt and pepper
