Turkey Free Herb-Marinated Artichoke Hearts
Tender, tangy, and perfumed with 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, garlicky blend of olive oil, apple cider vinegar, thyme, parsley, and oregano, with a warm undercurrent from turmeric and ginger that makes the whole jar feel a little more special than anything you'd grab off a store shelf. A quick warm-through on the stovetop blooms the garlic and herbs before the liquid ever touches the artichokes, which means every bite is deeply flavored rather than just surface-coated. After a chill in the fridge, the hearts soak up all that herby, lemony goodness and the oil turns a gorgeous golden-green. They're completely free of poultry in any form — no broth, no hidden meat-based additives, just clean, plant-forward ingredients from start to finish. Pull them out fifteen minutes before serving so the olive oil loosens up and everything comes back to silky, scoopable life. Pile them onto a charcuterie board, tuck them into a sandwich, or eat them straight from the jar — no judgment here.
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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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