Marinated Artichoke Hearts

Marinated Artichoke Hearts

Tangy artichoke hearts steeped in garlicky olive oil, ready in minutes but better after a rest.

Total 4 hr Makes 8 servings Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Canned artichoke hearts get a bright lift from olive oil, vinegar, garlic, and herbs, turning a pantry staple into a tangy antipasto-style side. Serve them on a cheese board, tossed into salads, or straight from the jar as a quick appetizer. A few hours in the fridge lets the flavors deepen, though they taste good even after just thirty minutes.

Ingredients

  • 2 cans artichoke hearts (14 ounce cans), drained and halved
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Drain the artichoke hearts well and pat dry with paper towels, then halve any large pieces.

  2. In a medium bowl, whisk together the olive oil, red wine vinegar, lemon zest, and lemon juice.

  3. Stir in the sliced garlic, oregano, red pepper flakes, salt, and black pepper.

  4. Add the artichoke hearts to the bowl and toss gently to coat evenly in the marinade.

  5. Transfer to a jar or airtight container, cover, and refrigerate for at least 4 hours, stirring once or twice, to let the flavors develop.

  6. Stir in the fresh parsley just before serving, and season with additional salt if needed.

Rate this recipe

★ 3.9 (1)

Marinated Artichoke Hearts

Canned artichoke hearts get a bright lift from olive oil, vinegar, garlic, and herbs, turning a pantry staple into a tangy antipasto-style side. Serve them on a cheese board, tossed into salads, or straight from the jar as a quick appetizer. A few hours in the fridge lets the flavors deepen, though they taste good even after just thirty minutes.

4 hr 8 servings 110 cal

Ingredients

  • 2 cans artichoke hearts (14 ounce cans), drained and halved
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    Drain the artichoke hearts well and pat dry with paper towels, then halve any large pieces.

  2. 2

    In a medium bowl, whisk together the olive oil, red wine vinegar, lemon zest, and lemon juice.

  3. 3

    Stir in the sliced garlic, oregano, red pepper flakes, salt, and black pepper.

  4. 4

    Add the artichoke hearts to the bowl and toss gently to coat evenly in the marinade.

  5. 5

    Transfer to a jar or airtight container, cover, and refrigerate for at least 4 hours, stirring once or twice, to let the flavors develop.

  6. 6

    Stir in the fresh parsley just before serving, and season with additional salt if needed.