Citric Acid Free Herb-Marinated Artichoke Hearts
Tender, herb-drenched artichoke hearts are one of those appetizer staples that feel fancy but come together with almost no effort. The challenge with store-bought marinated versions is that they almost always contain citric acid as a preservative, making them a frustrating off-limits item. This recipe swaps that out entirely, using apple cider vinegar and a small amount of fresh lemon juice to deliver that same bright, tangy lift without any of the additives you're trying to avoid. Warm olive oil carries the garlic, thyme, oregano, and parsley into every crevice of the artichoke, while turmeric and ginger add a subtle warmth and a gorgeous golden hue to the finished jar. The whole marinade comes together in a single small saucepan in just a few minutes, then does its best work quietly in the refrigerator. Pulling them out and letting them come to room temperature before serving is the one step you don't want to skip — the olive oil loosens up and the flavors bloom beautifully. Pile them onto a charcuterie board, tuck them into a grain bowl, or eat them straight from the jar with a fork and zero regrets.
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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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