Marinated kohlrabi is easy to make and a pleasure to eat. When kohlrabi is boiled whole and then peeled, the flesh of the vegetable somewhat resembles artichoke hearts, both in flavor and texture. <br /> <br />In this recipe, the boiled kohlrabi is sliced and marinated with olive oil, garlic, lemon, chili, and herbs. The kohlrabi absorbs the flavors of the marinade nicely, turning them into a uniquely delicious addition to an antipasti course. Perhaps one day in the distant future, Italian specialty stores will sell marinated kohlrabi alongside the roasted peppers and sundried tomatoes. In the meantime, you can make it yourself. <br /> <br />Feel free to play with the flavors of the marinade, substituting coriander for bay leaves or rosemary for thyme. And while you'r feeling creative, try adding the slices of marinated kohlrabi to a sandwich or pasta salad.

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