Fish Free Herb-Marinated Artichoke Hearts
Tender, tangy, and fragrant with fresh herbs, these marinated artichoke hearts are the kind of thing you'll want to keep stocked in your fridge at all times. The marinade is a bright, garlicky blend of olive oil, apple cider vinegar, lemon, and a warm undercurrent of turmeric and ginger that makes every bite feel a little more interesting than your average jarred version. Warming the oil with the garlic, thyme, parsley, and oregano before pouring it over the artichokes is the move here — it blooms the aromatics and infuses the whole mixture with deep, layered flavor. Store-bought marinated artichokes often contain additives or mystery ingredients, so making your own means you know exactly what's going in the jar. After at least an hour in the fridge, the hearts soak up all that herby, citrusy goodness and the oil turns a gorgeous golden-green from the turmeric and fresh herbs. Pull them out 15 minutes before serving so the olive oil loosens up, and they're ready to go on a charcuterie board, tossed into a salad, piled onto crusty bread, or honestly eaten 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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