Marinated artichoke hearts

Ingredients for 1 servings:

• 1 can artichoke hearts in water
• ½ chili pepper(s), approx.
• 2 cloves garlic
• 1 tsp peppercorns, approx.
• 1 sprig(s) of thyme
• 1 sprig(s) of oregano
• Lemon juice, approx. 2 – 3 tbsp
• e.g. olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Drain the artichoke hearts in a sieve, quarter them and drain again. Finely slice the garlic cloves and chop or tear the herb sprigs into smaller pieces. Deseed the chili pepper, remove the white membrane and cut the pod into fine strips or dice. Place the artichoke hearts in layers in a screw-top jar. Sprinkle each layer with garlic, herbs and spices and drizzle with a little lemon juice. Top with the artichokes and press everything down with the back of a spoon. Top up with enough olive oil to cover the artichoke hearts. Leave to marinate in the fridge, preferably overnight. The artichoke hearts can be served as tapas or antipasti, for example, or as an ingredient in salads or pasta dishes. They will keep in the fridge for a few days. The artichokes should always be covered with oil, so top up a little if you use some of them. Once all the artichoke hearts have been used, the remaining oil can be used for cooking. B. can be used for salad dressings.