Artichoke hearts with garlic, thyme, and chilli

This is the perfect cooling summer dish. Eaten as an antipasti, or appetiser, this dish pops with flavour. I further marinated this dish in the fridge overnight; I wanted the artichokes to absorb the flavours.

This book is from a mother-daughter team, Anna Bergenström, who is Sweden's most famous cookbook author. This book is filled with easy-to-make recipes from around the world, featuring great flavours. I have no idea where I bought this book, but I'm glad it's on my shelf.

For more recipes from this cookbook, click here.

Ingredients:

1 lb frozen or jarred artichoke hearts

1 mild red chilli, I used a fresh red jalapeño, but you can use a fresh red chilli or dried flakes of choice, minced if needed

2 cloves garlic, minced

1 teaspoon dried thyme

2-3 tablespoons EVOO

Lemon juice (optional)

Sea salt to taste

If you buy frozen artichoke hearts, thaw them and boil for about 10 minutes until cooked. If you are purchasing the jarred artichokes in brine, soak them in 2 changes of warm water for 5 minutes each. I do this to eliminate some of the briny and chemical flavours. If you are buying the jarred artichokes in oil, drain them. Cut the artichoke hearts into small bite-sized pieces.

Add the remaining ingredients and mix well. Taste and add lemon juice of desired, but most canned or jarred artichokes already have a touch of tartness from the preservatives and salt added.

Marinate for at least 30 minutes at room temperature, tossing once to mix the oils that have settled to the bottom.

Serve as an antipasto or an appetiser at room temperature, accompanied by bread if desired.