Brazil Nut Free Herb-Marinated Artichoke Hearts
Tender artichoke hearts soaking in a golden, herb-laced marinade are one of those things that look impressive but come together with almost no effort. The warm bath of olive oil, apple cider vinegar, fresh thyme, parsley, and oregano gets gently coaxed on the stovetop until the garlic turns fragrant and silky, then it's poured straight over the artichokes to do its magic in the fridge. A pinch of turmeric and ginger give the oil a gorgeous amber hue and a subtle warmth that makes this feel a little more special than your average antipasto. Bright lemon zest and juice cut right through the richness, keeping every bite lively and fresh. Store-bought marinated artichokes can be hit or miss — and the ingredient labels aren't always reassuring — so making your own means you know exactly what went into the jar. Pull them out of the fridge about fifteen minutes before serving so the olive oil loosens up and the flavors bloom back to life. These are perfect alongside crusty bread, tucked into a grain bowl, or just 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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