In Cheap Tricks we’ll help you make the most out of everyday supermarket staples. Today, we’re cooking with artichoke marinade instead of throwing it out.
My toxic trait used to be pouring artichoke marinade down the drain. I’d transform the hearts into a creamy dip or a peppy antipasto salad—and then: glug, glug, goodbye to the liquid.
I had no plans to change but sometimes personal growth happens by chance. On a particularly busy workday, I made my standard bean, tomato, and artichoke salad and was moving so fast that a bunch of marinade splashed into my bowl of veggies. It was a marvel: My salad was deeply savory and well-seasoned. The artichoke juice was like a built-in dressing.
Whatever you want to call it (marinade, liquid, juice, brine), don’t toss it out. After all, you already paid for it—and it’s packed with goodness. Trader Joe’s marinated artichokes are my favorite, though most brands use a similar combination of salt, water, oil, and vinegar, plus a bunch of herbs and spices (such as garlic, thyme, rosemary, turmeric, and tarragon). In short: It’s liquid gold.
And it’s good for so much more than salads. Similar to how a drizzle of olive brine can electrify a lackluster sauce and frying eggs in leftover sun-dried tomato oil gives them a savory kick, cooking with artichoke marinade is a thrifty, low-effort way to add big flavor to pastas, mashed potatoes, canned beans, and more. Here are three ways to use up every last drop.
Combine the brine and ’chokes
Perhaps the most obvious way to make the most of your artichoke juice is to unite it with the artichokes themselves: In a blender or food processor, blitz all the hearts from a 12-oz. jar marinated artichokes with about ½ cup brine until you have a semi-chunky sauce. Feel free to add a scoop of caramelized onions, whatever soft herbs you have lying around, or an infinite number of roasted garlic cloves.
For the easiest weeknight dinner, toss the resulting mush with any short pasta shape and shower it with grated parm. Or swoosh a big glob across a plate and lay a piece of tender grilled fish on top. For lunch, stir a spoonful into cooked grains, then pile a low-key salad and jammy egg on top. Or thin it out with a drizzle of olive oil and a splash of lemon juice or vinegar for a simple dressing.
Sub in artichoke marinade for water or stock
Like vegetable broth, artichoke brine is both unobtrusive and additive. If you dream big enough, it can replace the liquid called for in many recipes.
Use your artichoke juice to loosen up mashed potatoes that are looking a little stiff. Swap it in for some of the water when you’re making cashew cream—then lose yourself in a bowl of creamy mushroom pasta. Pour it into your rice cooker for fluffy, seasoned grains. Replace some of the liquid in your next broccoli cheddar soup for a zingy jolt. Deploy it when you’re out of booze but have a hankering for rigatoni alla vodka. And use it as a herby thinner for spreads like hummus or white bean dip.
Marinate and dress your veggies
Since the artichoke liquid is already made up of ingredients like oil, vinegar, and salt, it’s an ideal base for a marinade or salad dressing, which usually rely on the same lineup.
That said, you’ll want to zhuzh up the watery brine with a few pantry staples: Using the artichoke jar, add a drizzle of olive oil, a squirt of Dijon mustard, and some minced garlic to the leftover liquid. (Add any extra seasonings you like, such as red pepper flakes, Italian herbs, or a diced shallot.) Shake, shake, shake and adjust to taste.
Pour the dressing over a salad and toss to combine. Or use it to marinate beans, quick-boiled vegetables, cubes of tofu, and hunks of feta. Then, thank yourself for becoming a person who doesn’t chuck the artichoke brine.