Nutmeg Free Herb-Marinated Artichoke Hearts
Tender, briny artichoke hearts soaking in a golden, herb-laced marinade are one of those things that look far more impressive than the effort required to make them. The marinade is built from extra-virgin olive oil, apple cider vinegar, fresh thyme, parsley, and oregano, with garlic gently warmed until fragrant and a bright hit of lemon zest and juice to tie everything together. A touch of turmeric gives the oil a gorgeous amber hue while ground ginger adds a subtle warmth that keeps each bite interesting. Warming the marinade in a saucepan before pouring it over the artichokes is the move here — it blooms the aromatics and helps the flavors penetrate deeply during the refrigerator rest. The whole thing comes together without a single spice that could cause concern for anyone avoiding nutmeg, which tends to sneak into all kinds of savory marinades and spice blends. Pull them out of the fridge about fifteen minutes before serving so the olive oil loosens up and the artichokes come back to their silky best. Pile them onto a charcuterie board, tuck them into a sandwich, or eat them straight from the jar — no judgment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!