Buzz
Marinated artichoke hearts are somewhere between a pickle and something entirely their own. They're perfect for sandwiches, pizzas, salads, or antipasto platters, and they're packed in a tangy liquid made from brine and oil, seasoned just right. This marinade isn't as sharp as a pure pickle brine, but it's rich and mild, adding a delightful touch to your rice.
For a while now, I've been adding leftover pickling liquids to my rice. While pickle brine gives rice a strong tang, artichoke marinade is a more delicate option. The liquid offers a hint of vinegar, but mostly oil, which infuses the rice with a rich, herbaceous flavor without overpowering it. You won’t experience the bite of pickle brine or the tang of feta brine, but your rice will definitely taste better with a subtle, savory boost.
To use up the remaining artichoke marinade, simply add it to your rice like you would water. You might not have enough for an entire batch, but you can easily fill in the rest with water or another liquid. Cook the rice as usual and enjoy the enhanced flavor.
If you don't have a rice cooker but need a cooking method, we've got one for the stovetop, or you can go the Instant Pot route, which is what I typically use. Start by adding a cup of rinsed white rice to the Instant Pot. Then, measure out your leftover artichoke marinade and add water (or feta brine) until you reach 1 cup of liquid. Pour this mixture over the rice, cook on high pressure for 3 minutes, and let the Instant Pot naturally release for 10 minutes. Fluff with a fork and sprinkle finely shredded parm on top to evoke the flavor of artichoke dip without being too bold.
