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Marinated Artichoke Hearts

kept bytihleigh
recipe bySerious Eats

Adapted from Salad as a Meal by Patricia Wells

Makes approximately three (8-ounce) jars


1 cup cider vinegar
1 teaspoon salt
7 fresh or dried bay leaves
6 strips fresh lemon zest
3 cups frozen quartered artichoke hearts (about one and a half 9-ounce packages)
3/4 teaspoon hot pepper flakes
Extra virgin olive oil



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