Celery Free Herb-Marinated Artichoke Hearts
Tender, briny 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, garlic, and fresh herbs — thyme, parsley, and oregano — gets a subtle warmth from ground turmeric and ginger, making the flavor genuinely layered and a little unexpected. Lemon zest and fresh lemon juice keep everything bright, so the richness of the oil never feels heavy. Gently heating the marinade before pouring it over the artichokes is the quiet trick here: it blooms the aromatics and coaxes the garlic into something mellow and fragrant rather than sharp. After a rest in the refrigerator, the hearts drink up all of that flavor and the oil turns a gorgeous herb-tinged gold. These are endlessly versatile — pile them onto a cheese board, tuck them into a grain bowl, or just eat them straight from the jar with good bread. Store-bought marinated artichokes often come loaded with mystery seasonings, so making your own means you know exactly what's in there.
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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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