Sesame Free Herb-Marinated Artichoke Hearts
Tender, briny artichoke hearts soaking in a golden, herb-laced marinade are one of those things that look far more impressive than the effort required to make them. The warm bath of olive oil, apple cider vinegar, fresh thyme, parsley, and oregano gets gently coaxed on the stovetop until the garlic turns fragrant and silky, then it's poured straight over the artichokes to do its slow, delicious work in the fridge. A pinch of turmeric and ground ginger give the oil a gorgeous amber hue and a subtle warmth that sets this apart from anything you'd pull off a deli shelf. Store-bought marinated artichokes can be a minefield of hidden sesame-adjacent oils or shared processing lines, so making your own with a clean, straightforward ingredient list is genuinely worth it. Every component here is easy to verify, and the result is something you can serve with total confidence. Pull them out of the refrigerator about fifteen minutes before serving so the olive oil loosens up and the flavors bloom back to life. They're brilliant alongside crusty bread, scattered over a grain bowl, or eaten 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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