Marinated Artichoke Hearts Recipe
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Marinated Artichoke Hearts
You can choose to steam your own artichokes If they are in season, or reach for the canned artichoke hearts in water. It’s very important that they are packed in water not oil.
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 for all the flavors to marry, but a couple of hours of sitting in the fridge will also work its magic. Just remember to bring them out to room temperature for about 20 minutes before serving.
If you want to grill the artichoke hearts at this point you can! I Strongly suggest using a veggie tray / basket so you don’t end up losing them in the grill.
Serving Suggestions
Marinated Artichoke Hearts Recipe
Ingredients
- 12 steamed artichoke hearts
- 5 tbsp extra virgin olive oil
- 1/4 cup lemon juice -freshly squeezed
- zest from 1 lemon
- 1 clove garlic -grated
- 1/4 tsp sea salt + more to taste
- freshly cracked black pepper to taste
- 1 pinch red pepper flakes
- 1 tbsp fresh oregano leaves -minced
- 4 sprigs lemon thyme leaves only
Instructions
- 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.
Hi there! excited to try this recipe out! would 12 Oz or 14 Oz. canned artichoke hearts work in place of fresh steamed?
Yes, just make sure they are packed in water not oil and rinse them well.
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!
These were amazing even with the canned artichoke hearts. Will definitely make them a lot through the summer months.
These are just beautiful! I would just eat them as is.
Thanks Mimi, that’s what i did too hehe!