Coconut Free Herb-Marinated Artichoke Hearts
Tender, briny artichoke hearts soaking in a golden, herb-laced marinade — this is the kind of thing you set out as an appetizer and watch disappear before the main course even hits the table. The marinade is built from extra-virgin olive oil, apple cider vinegar, fresh thyme, parsley, and oregano, with garlic gently warmed until fragrant and a bright hit of lemon zest and juice tying everything together. A pinch of turmeric and ground ginger give the oil a gorgeous amber hue and a subtle warmth that makes this feel far more special than the effort involved. Many store-bought marinated artichokes sneak in unexpected oils or additives, so making your own means you know exactly what's in the jar. The whole process is straightforward — warm the marinade, pour it over the halved hearts, and let the refrigerator do the heavy lifting for at least an hour. Serve them at room temperature so the olive oil loosens up and every bite is silky and deeply flavored. These are equally at home on a charcuterie board, tucked into a sandwich, or eaten 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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