Mushroom Free Herb-Marinated Artichoke Hearts
Tender, tangy, and perfumed 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, thyme, parsley, and oregano, warmed just long enough to coax out every bit of fragrance before it's poured over the artichokes. A pinch of turmeric and ginger add a subtle warmth and a gorgeous golden hue that makes the whole jar look like something from a specialty deli counter. Store-bought marinated artichokes often sneak in unexpected ingredients, so making your own means you know exactly what's in there — nothing more, nothing less. The longer they sit in the fridge, the deeper and more complex the flavor gets, making this a perfect make-ahead appetizer, antipasto addition, or topping for flatbreads and grain bowls. Just remember to pull them out of the refrigerator a few minutes before serving so the olive oil loosens up and the full flavor comes through.
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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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