Marinated Artichoke Hearts

Ingredients

• 12 ounces trimmed artichoke hearts
• 1/2 cup white wine vinegar
• 1/2 cup water
• 2-3 tablespoons extra virgin olive oil
• 1 teaspoon fine grain salt
• 1 fresh bay leaf
• 1 garlic clove, sliced
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon red chili flakes

Directions

Add the vinegar, water and salt to a small saucepan, then heat until the mixture reaches a boil. Put the garlic, bay leaf, peppercorns and red chili flakes into the bottom of a jar with a capacity of at least 1 1/2 pints. Nestle the trimmed artichoke hearts into the jar over the spices. Carefully pour the hot brine over the artichokes, then lightly tap the jar to release any trapped air. Add olive oil until the artichoke hearts are fully submerged. Cover the jar with its lid and shake it to spread the oil through the jar. Leave the jar on the counter until it has cooled, then transfer it to the refrigerator. Wait at least 24 hours before eating the artichokes. They will keep in the refrigerator for at least 1 week.