Chicken 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, fresh thyme, parsley, and oregano gets gently coaxed on the stovetop just long enough to bloom the garlic and meld the flavors before it's poured straight over the artichokes. A pinch of turmeric and ground ginger give the oil a gorgeous amber hue and a subtle warmth that makes this feel a little more special than your average antipasto. Lemon zest and fresh lemon juice cut through the richness and keep every bite bright and lively. The longer these sit in the fridge, the better they get — the artichokes drink up all that herby, garlicky goodness and become deeply savory all the way through. Pull them out about fifteen minutes before serving so the olive oil loosens up and everything is silky and fragrant at room temperature. Pile them onto a cheese board, tuck them into a grain bowl, or eat them straight from the jar — honestly, no judgment.
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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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