Shellfish Free Herb-Marinated Artichoke Hearts
Tender, tangy, and perfumed with garlic and fresh herbs, these marinated artichoke hearts are the kind of thing you'll want to keep stocked in your fridge at all times. The marinade is a bright, fragrant blend of extra-virgin olive oil, apple cider vinegar, lemon, and a trio of fresh herbs — thyme, parsley, and oregano — with a gentle warmth from turmeric and ginger that makes the flavor genuinely surprising. Gently warming the marinade before pouring it over the artichokes is the move here: it coaxes the garlic into softness and lets every ingredient meld together beautifully as the jar chills. Store-bought marinated artichokes can be hit or miss, and you rarely know exactly what's in the brine — making your own means full control over quality and freshness. These are endlessly versatile: pile them onto a charcuterie board, toss them into a salad, layer them into a sandwich, or just eat them straight from the jar. Pulling them out of the fridge 15 minutes before serving lets the olive oil loosen up and the flavors bloom back to their full, herby glory. Simple to put together and completely plant-based, this is one of those recipes that looks far more impressive than the effort it actually takes.
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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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