Stop Throwing Out Leftover Marinade And Make A Sauce For Rice

For any who likes to entertain with dishes like antipasto platters or easy dips, a jar of artichoke hearts in marinade is a pantry staple. Sadly, once the hearts get drained for use in a recipe, not much thought is usually given to the liquid left behind. But here's the thing — if you're just dumping that marinade down the drain, you're missing out on an easy way to boost flavor in other dishes.

The marinade in the jar is a whole other product — one that you get for free with the artichokes. So put it to good use. One way to do that is to use it when cooking rice. The oil and vinegar blend can be added to the water called for to cook rice, whether on the stovetop, in an Instant Pot, or in a rice cooker. The brine adds tanginess, salt, and flavor to the grains, infusing them with a sumptuous flavor.  

Why does this hack of adding artichoke marinade to rice work so well? The hearts are preserved in a blend of oil, salt, vinegar, and flavorings that vary from one brand to the next, but may include sunflower oil, garlic, and herbs. Raw rice gets cooked in a 1:2 ratio of liquid, and the liquid doesn't have to be water only. When artichoke marinade is substituted for some of the water, it cooks the rice while imparting its flavors of garlic and herbs. The oil in the marinade adds richness and more flavor, and there's just enough vinegar to give the grains a little tang without being overwhelming. It's such an easy and delicious trick. 

Once you try it, don't stop at rice: The marinade from jarred artichokes can be used for other dishes, too. In her cookbook "An Everlasting Meal Cookbook," Chef Tamar Adler suggests adding artichoke marinade to the cooking water for cubed potatoes to flavor them while they boil. It can also be used to boost the flavor of cold dishes like chicken salad or cole slaw. Add in a few teaspoons with the other dressing ingredients, then taste and add more until it's perfect. The next time you pick up a jar of artichokes, you'll be dreaming not just about the hearts but about all the potential in that tangy marinade.