Seeds Free Herb-Marinated Artichoke Hearts
Tender, briny artichoke hearts soaking in a golden, herb-laced marinade — this is the kind of thing you pull out of the fridge and immediately want to put on everything. The warm marinade of olive oil, apple cider vinegar, fresh thyme, parsley, and oregano gets gently bloomed with garlic, turmeric, and ginger before it's poured over the artichokes, which means every layer of flavor is already awake and working by the time it hits the jar. A little lemon zest and fresh juice keep it bright and alive rather than heavy. For anyone navigating a seeds-free lifestyle, store-bought marinated artichokes can be a minefield — many brands sneak in seed-derived oils or seasonings that aren't always obvious on the label. Making your own means you control every single ingredient, and the result honestly puts the jarred stuff to shame. After at least an hour in the refrigerator, the artichokes are deeply flavored and the oil takes on this gorgeous amber-green hue from the herbs and turmeric. Serve them at room temperature alongside crusty bread, tuck them into a grain bowl, or just 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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