Pork Free Herb-Marinated Artichoke Hearts
Tender, tangy, and fragrant with fresh herbs, these marinated artichoke hearts are the kind of thing you'll want to keep stocked in your fridge at all times. A warm bath of olive oil, apple cider vinegar, garlic, thyme, parsley, and oregano gets poured right over the halved hearts, and the turmeric and ginger add a subtle warmth that makes the marinade feel genuinely special. The whole process is straightforward — a few minutes on the stove to bloom the aromatics, then the jar goes into the fridge to let everything meld together beautifully. Store-bought marinated artichokes often come with vague ingredient lists and unnecessary additives, so making your own means you know exactly what's in there. The bright hit of lemon zest and fresh lemon juice keeps the richness of the olive oil in check, giving you a perfectly balanced bite every time. Pull them out of the fridge about 15 minutes before serving so the oil loosens up, and they're ready to shine on a charcuterie board, tossed into a salad, or eaten straight from the jar with absolutely no apology.
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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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