Capsaicin Free Herb-Marinated Artichoke Hearts
Artichoke hearts are one of those ingredients that deserve far more attention than they usually get, and this marinade transforms them into something genuinely special. A warm bath of olive oil, apple cider vinegar, fresh herbs, lemon, and a whisper of turmeric and ginger coats every tender layer, building a flavor that's bright, savory, and deeply aromatic. For anyone navigating a sensitivity to capsaicin, jarred marinated artichokes from the store can be a minefield — many brands sneak in red pepper flakes or chili-forward spice blends that aren't always obvious on the label. This version keeps every ingredient in plain sight, relying on garlic, thyme, oregano, and parsley to do the heavy lifting without a trace of heat. The technique is simple: a quick warm infusion on the stovetop, then a slow chill in the fridge so the artichokes soak up every bit of that herby, golden oil. They're endlessly versatile — pile them onto a cheese board, toss them through pasta, or eat them straight from the jar with good crusty bread. Once you've made your own, it's genuinely hard to go back to the store-bought version.
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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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