High Fructose Corn Syrup Free Herb-Marinated Artichoke Hearts
Artichoke hearts are one of those ingredients that deserve way more attention than they usually get, and this herb-marinated version is proof. The marinade is a bright, fragrant blend of fresh thyme, parsley, and oregano warmed together with garlic, apple cider vinegar, and olive oil — plus a little turmeric and ginger that give the whole jar a gorgeous golden hue. Avoiding high fructose corn syrup can be trickier than it sounds with jarred or marinated vegetables, since many store-bought versions sneak in sweeteners or brines with questionable additives. Here, every single ingredient is straightforward and real, so you know exactly what you're eating. The artichokes soak up all that herby, lemony goodness in the fridge and come out deeply flavored and silky. Pull them out about 15 minutes before serving so the olive oil loosens up, and they're ready to go on a charcuterie board, tossed into a salad, or eaten straight from the jar with a fork — 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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