Mustard Free Herb-Marinated Artichoke Hearts
Tender, briny artichoke hearts soaking in a golden, herb-laced marinade are the kind of thing that disappears fast from any table. The warm bath of olive oil, apple cider vinegar, fresh thyme, oregano, and parsley does all the heavy lifting here, coaxing deep, layered flavor into every bite. A pinch of turmeric and ginger give the oil a gorgeous amber hue and a subtle warmth that makes this feel far more special than the effort involved. Store-bought marinated artichokes often sneak in mustard or mustard-based acids as a preservative or flavor booster, so making your own is a genuinely smart move if you need to avoid it — and this marinade proves you don't need it at all. Bright lemon zest and juice keep everything lively, while the thinly sliced garlic softens just enough in the pan to mellow its bite without disappearing entirely. Pack them into a jar, let them chill, and you've got a versatile ingredient ready to go — gorgeous on a charcuterie board, tossed through pasta, or simply eaten straight from the jar with a fork.
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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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