I’ll forever be thankful to my mother-in-law for introducing me to the easiest appetizer I’ve ever served: marinated artichoke hearts.
You’re probably thinking, wow, isn’t it kind of tricky to trim artichokes? And wouldn’t you have to marinate them for a few hours before serving? Wait a minute, wouldn’t you have to cook them, too?
The answer to all of those questions is “yes.” Which is why I simply open a jar of Vigo’s marinated artichoke hearts and carve them up into bite-size pieces, which I then serve with the fanciest crackers I can dig out of the pantry. (Why Vigo? It’s in stock. There aren’t exactly dozens of brands on the supermarket shelves vying for my business.)
After all, if I’m serving a meal that’s elaborate enough to justify an appetizer, chances are I’ve already spent a couple of hours in the kitchen prepping the other dishes. This is one culinary shortcut that I find completely acceptable.
And best of all? If it’s just me and the husband, they’re mine. All mine. Leftovers get chopped up into even smaller pieces to use as a salad ingredient throughout the week, and the marinade itself makes a delicious (if somewhat thick and rich) salad dressing.