Marinated artichokes

Ingredients for 4 servings:

• 12 artichokes
• 7 cloves garlic
• 3 onions
• 200 ml white wine
• 200 ml oil
• 5 tbsp balsamic vinegar
• 2 tbsp oregano
• 2 tbsp rosemary
• 2 tbsp pine nuts or pumpkin seeds
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the garlic and onions. In a large pot, bring about 2 liters of water, the onions, garlic, a little olive oil, oregano, rosemary, and the white wine to a boil. Cut off the top third of the artichokes. Then remove the outer leaves. Peel the artichoke stems until you reach the white flesh. Cook the cleaned artichokes in the pot with the previously prepared broth for about 30 minutes over medium heat. Then let them cool together with the broth. Drain the artichokes and halve them lengthwise. Take about a glass of the broth and heat it in a pot together with the balsamic vinegar, salt, pepper, a little sugar, and the remaining olive oil. Once boiling, pour this mixture over the artichokes and let it steep for about half an hour. Briefly fry the pine seeds or pumpkin seeds in a dry pan until crispy, then sprinkle over the artichokes. Garnish with parsley and serve with baguette.