Ye Olde Tavern Life

{Marinated Artichokes}

1 can water-packed artichokes, drained
1/3 c white wine vinegar
1 tsp lemon zest
½ clove garlic, minced
½ c olive oil
1 tsp dried thyme
2 TB fresh parsley, chopped

Mix the white wine vinegar, lemon zest and garlic in a small bowl. Add the drained and rinsed artichokes and toss in the vinegar mixture. Set aside for half an hour.

Once slightly pickled in the vinegar, add the rest of the ingredients and toss well, mixing the remaining vinegar and olive oil to create vinaigrette. Serve with other antipasti and cheese.

{Spicy Cherry Chutney}

adapted from Gourmet Magazine

1 orange peel
3 c cherries
1 c red onion, chopped
1 red chili, chopped
¼ c balsamic vinegar
2 TB cider vinegar
2 tsp fresh ginger, minced
½ tsp salt
½ tsp ground pink peppercorns

Carefully peel the orange and slice into thin julienned strips. In a large, heavy pot, stir together all of the ingredients. Bring to a boil and turn down to a simmer, stirring every couple of minutes. After about 35-40 minutes, stir more often and once the chutney has thickened, after 50 minutes, remove from the heat and let cool. Spoon into a jar and keep chilled for up to three weeks. Serve with cold meats or cheeses.