Nitrate & Nitrite Free Herb-Marinated Artichoke Hearts
Tender, tangy, and perfumed with garlic and fresh herbs, these marinated artichoke hearts are the kind of thing you'll want to keep stocked in your fridge at all times. Store-bought marinated versions often sneak in preservatives and curing agents that anyone avoiding nitrates and nitrites has to watch out for, but this recipe keeps things completely clean with nothing but whole, recognizable ingredients. The warm marinade — built from extra-virgin olive oil, apple cider vinegar, fresh thyme, parsley, and oregano — gets gently heated just long enough to bloom the garlic and spices before it's poured over the artichokes to work its magic. A pinch of turmeric and ginger add a subtle warmth and gorgeous golden hue that makes the finished jar look almost too pretty to eat. After at least an hour in the fridge, the hearts soak up every layer of flavor and the oil turns a rich, herb-flecked amber. Pull them out fifteen minutes before serving so the olive oil loosens up, and you've got an effortlessly elegant appetizer, antipasto addition, or topping for grain bowls and flatbreads.
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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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