We all get that the marinade jarred artichokes hang out in adds extra zing to the veg, but a lot of us forget that the relationship is a two-way street: The ‘chokes lend their nutty flavor to the brine itself, creating a savory liquid that can add a kick anywhere you might normally toss in broth or dressing. There’s some variation in the marinade depending on your brand of choice, but it’s basically water, veggie oil, vinegar, salt, and some spices.
Once that veg has starred in your next dip, pasta, or antipasto platter, a simple salad dressing is only a few seconds away. Add some olive oil, extra vinegar, and a little squeeze of mustard to the jar and give it a good shake. You can toss in whatever additional flavors you like—garlic, herbs, spices. Easy, right? But remember: There are countless other places this brine can add some pep.
5 ways we can’t wait to try it
As a marinade to spruce up bland(ish) white beans.
Thinned with a little water as a sub for broth in seasoned rice.
To experiment with the whole savory cocktail trend.
As an extra somethin’ in a quick weeknight pasta, like spaghetti with garlic and oil.
To liven up basic mashed potatoes.