Low Sugar Herb-Marinated Artichoke Hearts
Tender, tangy, and perfumed with garlic and fresh herbs, these marinated artichoke hearts are the kind of thing you'll want to keep stocked in your fridge at all times. Store-bought versions often sneak in added sugars or sweetened brines, so making your own is the smartest move if you're keeping a close eye on what goes into your food. Here, the flavor comes entirely from a warm marinade of extra-virgin olive oil, apple cider vinegar, thyme, parsley, oregano, lemon, and a subtle warmth from turmeric and ginger — nothing unnecessary, nothing hidden. The trick of gently heating the marinade before pouring it over the artichokes is what makes all the difference, coaxing the garlic soft and fragrant without letting it turn bitter. After a rest in the fridge, the oil takes on a gorgeous golden-green hue and every artichoke half is deeply seasoned all the way through. Pull them out about 15 minutes before serving so the olive oil loosens back up, and they're ready to go alongside a cheese board, tossed into a salad, or eaten straight from the jar with a fork.
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Learn more →Ingredients
4 servings
- 2 cans (14 oz each) artichoke hearts in water, drained and halved
- ⅓ cup extra-virgin olive oil
- 3 tbsp apple cider vinegar
- 3 cloves garlic, thinly sliced
- 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh oregano leaves, roughly chopped
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
Instructions
- 1
Drain the artichoke hearts thoroughly and pat them dry with paper towels, then halve each heart lengthwise and arrange them in a clean jar or airtight container.
- 2
Combine the olive oil, apple cider vinegar, garlic, thyme, parsley, oregano, salt, turmeric, ginger, lemon zest, and lemon juice in a small saucepan over medium-low heat, stirring to combine, until the garlic is fragrant and just beginning to soften, about 3–4 minutes. Do not let the garlic brown.
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