Macadamia Free Herb-Marinated Artichoke Hearts
Tender artichoke hearts soaking in a bright, herb-packed marinade are one of those things that feel far fancier than the effort involved. The combination of fresh thyme, parsley, and oregano with a hit of lemon zest and juice gives every bite a clean, garden-fresh punch, while a touch of turmeric and ginger adds just enough warmth to keep things interesting. Gently warming the olive oil, apple cider vinegar, and garlic together before pouring the marinade over the artichokes is the move that makes this recipe sing — it blooms the aromatics and coaxes the garlic into something mellow and fragrant rather than sharp. After a stint in the refrigerator, the artichoke hearts absorb all of that flavor and the oil turns a gorgeous golden-green from the herbs and spices. Pulling them out 15 minutes before serving lets the olive oil loosen back up so everything is silky and ready to eat. Pile them onto a charcuterie board, tuck them into a grain bowl, or serve them alongside crusty bread — they work beautifully in just about any context. Every ingredient here is straightforward and naturally free from tree nut concerns, so you can focus entirely on how good these taste.
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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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