A friend of mine gave me a jar of preserved lemons and Sicilian capers in salt recently, and I’ve been experimenting a lot with this wonderful ingredient. The amounts for this recipe are approximate. I used artichoke bottoms, because I had some on hand. I think kalamata or green olives would also be a good addition. Yellow or red onion could sub in for shallots.
1 clove garlic
1 small shallot (to make about two tablespoons)
1 bunch parsley (to make about 1 and 1/2 cups–reserve 1/2 cup for sprinkling on finished dish)
1 tablespoon capers in salt (rinsed well; they are salty)
artichoke bottom (fresh steamed, enough to make 1-2 tablespoons)
lemon zest (enough for 1 tsp)
mix with 1 cup or so olive oil, salt and pepper to taste.
I also added at end some fresh lemon juice, and some pickled capers.
With chicken wings (or chicken): brine chicken, then air dry in refrigerator overnight, then add some of the gremolata for marinade and place in a ziploc bag, for a few hours in fridge. Then grill to sear, then place in casserole dish on indirect heat, low, add a bit more of the gremolata, and slow cook until done.
FoodIowa 