Marinated Artichokes
Tangy, slightly spicy and citrusy, these marinated artichokes are an incredibly easy appetizer or salad mix-in you need to try.
Just like my marinated carrots, these come together in a jiffy! You'll just need 5 minutes and a few pantry staples to put these together, and they taste fantastic- so much so that you'll actually eat them on their own!
I'm a BIG fan of those classic herby, garlicky Italian flavors, and you can tell that by the sheer amount of condiments I've made using those flavors.
My cherry tomato confit is an absolute star at any gathering I serve it, and my spicy Italian dipping oil is perfect for occasions when you need to put something together super quick. Recently, I tried my hands at some simple marinated tomatoes, and they were the highlight of the day, which is what really inspired me to try this recipe too.
Quick Look
- 🔪Prep time: 5 minutes.
- ⏲️Cook time: 0 minutes.
- 👪 Servings: 4.
- 📋Main ingredients: Canned artichoke hearts, lemon, garlic, herbs, seasonings, spices, olive oil.
- ♨️Cooking method: Drain and pat dry artichoke hearts 🡢 transfer to a jar 🡢 prepare the marinade 🡢 pour over artichokes 🡢 refrigerate and enjoy.
- ⭐Difficulty: Very easy.
- 🥣Serving ideas: Feature the pickled artichokes on a mezze platter with a selection of cheeses, crackers, some sweet pepper relish and a nice Bruschetta dip.
Jump to:
What's So Great About the Recipe?
- They look so fancy! I've been obsessing over how stunning my pickled Brussels sprouts look, and these look just as good, if not better.
- You can tailor them to suit your personal taste. Keep it mild or enjoy it spicy- whatever you like!
Recipe Ingredients
Canned artichokes: Canned artichoke hearts are perfect here. I like to use the ones that have been soaked in water. They're nice and soft and soak up the marinade beautifully.
Lemon: For that citrusy zing.
Garlic: Fresh garlic, for that savory depth.
Spices: I used some whole black peppercorns and red pepper flakes. Homemade jalapeno flakes can also be a fantastic addition.
Herbs: Fresh rosemary and thyme, for the aroma.
Oil: Good quality, extra virgin olive oil is a must here. Sometimes, I like to use my lemon infused olive oil here for additional flavor.
See recipe card for quantities.
Substitutions & Variations
- If you can't find fresh herbs, feel free to use dried herbs. I also like to switch things up and use herbs like basil or even dill.
- For a bit of extra heat, use some hot pepper vinegar instead of lemon juice.
- To make it quicker, sometimes I just use my garlic rosemary olive oil instead of the regular olive oil.
How to Make Marinated Artichokes
Step 1: Drain and pat dry the artichoke hearts. Slice them in half if you want to.
Step 2: In a jar, combine olive oil, lemon juice, lemon zest, herbs, sliced garlic, red pepper flakes and some salt.
Step 3: Give it all a quick mix.
Step 4: Transfer the artichokes to a glass jar along with the black peppercorns. Pour the marinade over them, cover and refrigerate.
💭Top Tip
You can also use a mixed herb seasoning or another seasoning of your choice to add more flavor to the artichoke marinade.
Tips & Tricks to Nail the Recipe
- Allow the artichokes to rest in the marinade for at least an hour, if not longer. This gives them a chance to absorb all those amazing flavors.
- I like to add one of my infused salts- citrus salt, spicy jalapeno salt, some garlic parsley salt or my classic mixed herb salt to the marinade to make it extra flavorful.
- Sometimes, I also like to add a pinch of cumin or coriander seeds to add some extra warmth to the marinade.
- I've also used my homemade habanero oil instead of olive oil sometimes, when I want to make spicy marinated artichokes.
How to Use Marinated Artichokes
There are a ton of ways to put these marinated artichokes to use! You can make crostini with them, use them as a topping on your homemade pizzas (that I love making with my olive oil pizza sauce), and even stir them in a simple pasta dish.
My favorite way to use these is to feature them on a charcuterie board along with my fried stuffed olives, some spicy hot honey chicken wings and my favorite jalapeno pickled eggs.
Troubleshooting and FAQs
You can store the marinated artichokes for up to a week in the refrigerator. Make sure you use a clean and dry spoon to portion it out to prevent spoilage.
You can, but freezing and thawing can ruin the texture of the artichokes, so I wouldn't recommend that.
More Food Preserves
Looking for other recipes like this? Try these:
If you tried these marinated artichokes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Marinated Artichokes
Ingredients
- 1.5 cup canned artichoke hearts
- ¼ olive oil extra virgin
- 5-6 garlic peeled and sliced
- 1 teaspoon red pepper flakes
- 1 teaspoon black peppercorns
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 1 lemon juiced and zested
- ⅛ teaspoon salt
Instructions
- Drain and pat dry the artichoke hearts. Slice them in half if you want to.
- In a jar, combine olive oil, lemon juice, lemon zest, herbs, sliced garlic, red pepper flakes and some salt.
- Give it all a quick mix.
- Transfer the artichokes to a glass jar along with the black peppercorns. Pour the marinade over them, cover and refrigerate.
Notes
- Allow the artichokes to rest in the marinade for at least an hour, if not longer. This gives them a chance to absorb all those amazing flavors.
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You can also use a mixed herb seasoning or another seasoning of your choice to add more flavor to the artichoke marinade.
