Cashew Free Herb-Marinated Artichoke Hearts
Tender artichoke hearts soaking in a bright, garlicky herb marinade are one of those things that feel far fancier than the effort involved. The combination of fresh thyme, parsley, and oregano with a warm hit of turmeric and ginger gives the oil a gorgeous golden hue and a depth of flavor that store-bought marinated artichokes simply can't match. Apple cider vinegar and fresh lemon juice keep everything lively and tangy, while the garlic is gently coaxed in the pan just until fragrant — never browned — so it stays mellow and sweet rather than sharp. The whole marinade comes together in one small saucepan before being poured straight over the artichokes, making this an incredibly low-fuss recipe with a seriously impressive payoff. A short rest in the refrigerator is all it takes for the hearts to soak up every bit of that herby, citrusy oil. Pull them out about fifteen minutes before serving so the olive oil loosens back up, and you'll have a silky, aromatic dish that works beautifully as an antipasto, tossed into a salad, or piled onto crusty bread. Every ingredient here is straightforward and whole, so you can put it together with complete confidence in exactly what's going into the jar.
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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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