Peanut Free Herb-Marinated Artichoke Hearts
Tender, briny artichoke hearts soaking in a golden, herb-laced marinade are one of those things that look impressive but come together with almost no effort. The warm bath of olive oil, apple cider vinegar, garlic, and fresh herbs — thyme, parsley, oregano — does all the heavy lifting, while a pinch of turmeric and ginger give the oil a gorgeous amber glow and a subtle warmth you won't find in anything from a deli counter. Lemon zest and fresh lemon juice keep everything bright and lively, cutting right through the richness of the oil. The whole marinade comes together in a single small saucepan in just a few minutes, then gets poured straight over the artichokes to work its magic in the fridge. Because every ingredient here is a whole, recognizable pantry staple, there's no need to scrutinize labels for hidden additives or worry about shared-facility cross-contact — what you see is exactly what you get. These are fantastic alongside a cheese board, tucked into a grain bowl, layered onto crusty bread, or eaten straight from the jar when no one is looking. Make a batch on Sunday and you'll find yourself reaching for it all week.
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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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