Dairy Free Herb-Marinated Artichoke Hearts
Tender, tangy, and packed with bright herby flavor, these marinated artichoke hearts are the kind of thing you'll want to keep stocked in your fridge at all times. A warm bath of extra-virgin olive oil, apple cider vinegar, fresh thyme, parsley, and oregano does all the heavy lifting, while a pinch of turmeric and ginger add a subtle warmth that makes the marinade genuinely interesting. The garlic is gently bloomed in the oil just until fragrant — never browned — so it stays mellow and sweet rather than sharp. Store-bought marinated artichokes often sneak in dairy-based additives or are processed on shared lines, so making your own gives you complete control over every ingredient. Lemon zest and fresh lemon juice brighten the whole thing up and keep the flavors clean and vivid. After a rest in the refrigerator, the artichokes soak up every layer of that marinade and the oil turns a gorgeous golden-green from the herbs and turmeric. Pull them out 15 minutes before serving and they're ready to go on a charcuterie board, tossed into a salad, or eaten straight from the jar with absolutely no shame.
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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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