-Ingredients-
20 baby artichokes
1 lemon
2 cups white wine vinegar
1 cup olive oil
4 garlic cloves, crushed
2 teaspoons basil
2 teaspoons oregano
2 teaspoons freshly ground pepper, preferably a medley
2 dried chiles, sliced
12 juniper berries
4 bay leaves
-Tools-
Michael Symon Vacuum Sealer
or
Realtree Vacuum Sealer
with
Vacuum Canisters
Trim the artichokes until you reach the yellow inner leaves, trim off the tops of the leaves, and set inside the canister.
Cut the lemon in half, squeeze the juice from one half of the lemon into the vacuum sealer canister, then drop both halves into the canister.
Place the remaining ingredients into the canister, attach the lid and turn the dial to seal.
Attach the accessory hose to the canister and sealer, then turn the sealer on. First, push the marinate button once, then press the accessory button. This will put the sealer into a 10 minute marinate mode in which it cycles on and off for optimum marination. Once the cycle stops, be sure your canister is fully sealed.
Refrigerate the canister and allow the artichokes to marinate for at least a week for best flavor.
Cut the lemon in half, squeeze the juice from one half of the lemon into the vacuum sealer canister, then drop both halves into the canister.
