Chestnut Free Herb-Marinated Artichoke Hearts
Tender artichoke hearts soaking in a bright, herby marinade are one of those appetizer staples that look far more impressive than the effort required to make them. The marinade is built from extra-virgin olive oil, apple cider vinegar, fresh thyme, parsley, and oregano, with garlic gently warmed until fragrant — not browned — so every flavor stays clean and vibrant. A pinch of turmeric and ground ginger add a subtle warmth that makes this feel a little more interesting than your average marinated vegetable. The lemon zest and juice tie everything together with a brightness that keeps each bite feeling fresh. Because the marinade is gently heated before it hits the artichokes, the flavors meld quickly and deeply, even after just an hour in the fridge. Everything in this recipe is straightforward pantry and produce-aisle territory, so there's no need to scrutinize labels for hidden tree nut derivatives or worry about cross-contact from specialty ingredients. Pull them out of the fridge fifteen minutes before serving and they're ready to go alongside crusty bread, a cheese board, or just straight from 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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