Marinated Artichoke Hearts Recipe

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Easy and good for you marinated artichoke hearts that taste like summer with a lemony twist. Gluten free and vegan, marinated the Italian way with healthy extra virgin olive oil, fresh lemon juice, herbs and a touch of garlic. 

Marinated Artichoke Hearts

You can choose to steam your own artichokes if they are in season, or go for the canned artichoke hearts in water. Very important that they are packed in water and nothing else.
It takes less than 5 minutes to whisk up this lovely fresh marinade and toss everything together. Best if they are prepared a night before, but a couple of hours of sitting in the fridge will work its magic too. Just remember to bring them to room temperature for about 20 minutes before serving!
Lemon Olive Oil Marinade for Artichoke Hearts
If you want to grill the artichoke hearts at this point, I strongly suggest using a veggie tray / basket so you don’t end up losing them in the grill. 
They go really well in a spinach artichoke dip, pizza bianca, tossed with aglio e olio pasta, fregola or in this capellini pomodoro. They make a nice topping on focaccia, this summery thin crust Italian pizza or bruschetta,. Throw them in a ricotta frittata, quiche, pasta salad, gratin, serve as an appetizer on this Italian antipasto platter.or turn them into a pasta sauce.
 Lemon Garlic Marinated Artichoke Hearts in Rustic Bowl


Marinated Artichoke Hearts
5 from 2 votes

Marinated Artichoke Hearts Recipe

Easy and good for you marinated artichoke hearts in an Italian olive oil lemon and herbs marinade that is gluten free and paleo.
Print Recipe
Prep Time:10 minutes



  • In a medium size bowl whisk together the olive oil with the lemon juice, garlic and sea salt. Add the oregano, thyme and lemon zest and stir well to combine. Season to your taste with the sea salt, black pepper and red pepper flakes.
  • Slice the artichoke hearts in quarters or halves and add them to the bowl with the marinade. Give them a gentle toss to coat all over. Taste and adjust seasonings again. Transfer to a lidded container or jar and refrigerate for at least 2 hours or overnight.
  • Bring to room temperature about 20 minutes before serving. 


Calories: 164kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 158mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg
Course: Appetizer
Cuisine: Italian
Keyword: artichoke hearts
Servings: 4 people
Calories: 164kcal
Author: Florentina

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  1. Hi there! excited to try this recipe out! would 12 Oz or 14 Oz. canned artichoke hearts work in place of fresh steamed?

  2. 5 stars
    I usually just eat them as is, or right out of a jar. This was a very tasty recipe and worth the effort I put in! Thanks for sharing!

  3. 5 stars
    These were amazing even with the canned artichoke hearts. Will definitely make them a lot through the summer months.