Subscribe to our Newsletter

Ever wonder what’s ripe at the Crescent City Farmers Market this week? Who will be there? Who is cookin’? Sign up here for our popular electronic newsletter Market Morsels to learn recipes, market updates, and food preparation tips from our own vendors, chefs, and shoppers. It’s published each Monday so you can prepare to shop for the week!


DIY Marinated Artichokes

Marinated artichokes are a great salad topping as the summer begins. Tangy and herby with a kick of citrus! You’re in luck - artichokes have hit the market with Perilloux Farms! Whether you learn to prepare your own artichokes or grab a jar from the store, you’ll finish off this recipe before you know it.

  • 2 or more fresh artichokes OR 1 (14 ounce) can quartered artichoke hearts, drained
  • 1 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, chopped (Optional)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground black pepper, or to taste

If using fresh market artichokes, start here. If using artichokes from the can, skip to step 3.

  1. Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
  2. Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don’t poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
  3. Combine lemon juice, oil, garlic, Italian seasoning, salt, and pepper in a jar. Seal the jar and shake until oil and lemon juice emulsify.
  4. Remove the lid and add artichoke hearts. Seal again and shake until artichoke hearts are completely coated.
  5. Serve immediately, or if you like them cold, chill in the refrigerator for at least 1 hour before serving.

 Source: All Recipes


About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.