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Easy Marinated Artichokes
March 29, 2012

A-W-E-S-O-M-E!!!! I used about 3/4 tsp. each salt and pepper, and that seemed to be perfect for us. I was a bit leary of the Italian seasoning, but it really gives them good flavor. I did use the optional garlic, which is a must, IMO. Be sure to use a good extra virgin olive oil. I've been eating them straight out of the fridge, but plan to make a salad w/ them for dinner, if they last that long, lol. These would also be great on an anti-pasto platter, which is what I will do w/ them next time. I think a great twist would be to add maybe 1/4-1/2 teaspoon of crushed pepper flakes in there as well...believe me, they are wonderful as is, just thinking out loud, lol. Note that these do not taste like the jarred ones @ the store...they are different, but better! This is a definite keeper that I will make often~YUM! Thanks for sharing. :)

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