Paleo Herb-Marinated Artichoke Hearts
Artichoke hearts get a serious upgrade here, bathed in a warm, fragrant marinade of fresh herbs, garlic, lemon, and a golden hint of turmeric and ginger. The result is something that tastes far more impressive than the effort involved — tangy, savory, and deeply aromatic in every bite. Because the marinade is built entirely from whole, unprocessed ingredients, there's no need to scrutinize labels or worry about sneaky additives that often show up in store-bought marinated vegetables. Apple cider vinegar and extra-virgin olive oil do the heavy lifting here, creating a bright, rich base that soaks into every layer of the artichoke. Warming the marinade gently before pouring it over the hearts is the small but smart step that makes the garlic bloom and the flavors meld beautifully. These are equally at home alongside grilled proteins, tucked into a salad, or eaten straight from the jar as a snack. Make a batch on Sunday and you'll find yourself reaching for it all week long.
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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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