Pistachio Free Herb-Marinated Artichoke Hearts
Tender artichoke hearts soaking in a bright, herb-laced marinade are one of those appetizers 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 whisper of turmeric and ginger adding warmth and a gorgeous golden hue. A hit of lemon zest and fresh lemon juice keeps everything lively and sharp. Gently heating the marinade before pouring it over the artichokes is the move that makes all the difference — it blooms the herbs and spices and helps the flavors penetrate quickly, so even an hour in the fridge delivers deeply savory results. Store-bought marinated artichokes often come with vague ingredient lists and shared-facility concerns, but making your own means you know exactly what went into the jar. 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 grain bowl, or eat them straight from the jar — no judgment.
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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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