Always have these distinctively delicious artichoke hearts on hand to enhance your dishes, or eat them right out of the jar!
I can’t eat an artichoke without being amazed that someone figured out that beneath all those leaves and under that stringy choke was one of the most delectable treats on earth: the artichoke heart. Tender and tasty, artichoke hearts have a flavor all their own—somewhere between celery and asparagus, yet also fresh and nutty. Very distinctive! And when they mix with other select ingredients and become marinated artichoke hearts, they immediately take on another characteristic: addictive!
I always have several cans of artichoke hearts in my pantry because I never know when I’m going to have a craving for one of the many dishes I use them in (more on that in a minute). Plus, when I am really hungry between meals and need to eat something satisfying that won’t sabotage my appetite for lunch or dinner, I go for a can of artichoke hearts! The entire can is only 144 calories and the taste and texture leave me so happy and satisfied.
But I have to confess that whenever I open up that can of artichoke hearts, I often end up grabbing the extra-virgin olive oil, fresh garlic and lemons, dried oregano, and crushed red pepper and whipping up a batch of marinated artichoke hearts because, frankly, that’s really what I want to eat. Yes, they have more calories than straight out of the can, but they also have such a big punch of bright, tangy, spicy, flavor that I cannot resist them! My family feels the same way. Everyone is so happy when they open the fridge looking for something to eat and see a big jar of marinated artichokes just waiting to be snacked on!
All on their own, they are a superbly delicious snack. But you’re going to find that they elevate so many other dishes, too. Like salads, for instance! I love the way they bring their tangy and citrusy punch to Spinach Salad, this Kale Chicken Caesar, or a classic Wedge.
Artichoke Hearts: Delicious and Nutritious
Don’t you love it when a food that is so delicious is also really good for you? We get this double benefit from artichoke hearts. And when we use this recipe to marinate them, the health benefits just keep on coming.
Let’s start with the basics: artichoke hearts are low in calories but high in fiber, contain no fat or cholesterol, and are—of course—vegetarian and vegan. Everybody wins! This super-tasty member of the thistle family is also rich in vitamins (K, C, B6), minerals (magnesium, copper, potassium), and antioxidants; in fact, the US Department of Agriculture discovered that artichokes have the second-highest antioxidant content of all vegetables. Then we get the many medicinal properties of garlic, the additional vitamin C from lemon juice, and the heart-healthy extra-virgin olive oil. So eat your marinated artichoke hearts to your heart’s content!
Ingredients
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
How to Make Marinated Artichoke Hearts
Step 1: In a mixing bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, dried oregano, kosher salt, black pepper, and red pepper flakes if using.
Step 2: Add the drained and quartered artichoke hearts to the bowl and toss gently until they are well coated with the marinade.
Step 3: Transfer the artichoke hearts and marinade into an airtight container.
Step 4: Refrigerate and let the artichoke hearts marinate for at least two hours or, for best flavor, overnight.
Step 5: Before serving, allow the marinated artichoke hearts to reach room temperature for about 20 minutes.
FAQs & Tips
How Do I Store These Artichoke Hearts?
In an airtight container, marinated artichoke hearts will last in the refrigerator for up to a month and in the freezer for up to 2 months.
Why Are Homemade Marinated Artichoke Hearts Better Than Store-Bought?
Many reasons! First, you’ll be able to tell if any of the hearts are too fibrous to use (which is sometimes the case). Next, you control all the flavors. Prefer more lemon or less garlic? Want to add more crushed red pepper for a truly fiery experience? Go for it. And, finally, they are way more affordable than the store-bought variety!
Does This Recipe Work With Other Vegetables?
All sorts of vegetables are really delicious in this marinade, such as mushrooms, carrot slices, broccoli or cauliflower florets, and baby Brussels sprouts!
Serving Suggestions
Let’s get to the heart of the matter: marinated artichoke hearts are pretty fabulous on their own. I love to feature them every time I make a cheese board because their flavor pairs so wonderfully with Whipped Ricotta, Caprese Skewers, and Baked Brie with Buttered Almonds. But they also bring a bright, earthy, rich flavor and lovely texture to pizza! Try them on this Flatbread White Broccoli Pizza (delicious!) or use them to design your own pizza. Once you have your homemade Crust, you might top it with a mix of marinated artichoke hearts and Marinated Mozzarella and bake to melted goodness; or you might chop up the artichoke hearts, mix them into this Homemade Boursin Cheese, spread it over your cooled crust and add a drizzle of homemade Basil Pesto.
Speaking of pesto, add marinated artichoke hearts to Pesto Chicken, but don’t neglect other chicken dishes: on top of Slow-Roasted Chicken Breast, these hearts provide a zesty layer of lively flavor. For a casual weeknight dinner, stuff them into Italian Drip Beef Sandwiches. For a more upscale meal, prepare some Creamy Lemon Pasta, top it with marinated artichoke hearts, and then serve alongside these Baked Shrimp Scampi.
Marinated Artichoke Hearts
Ingredients
- 1 14 ounce can artichoke hearts, drained and quartered
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional
Instructions
- In a mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, kosher salt, black pepper, and red pepper flakes if using.
- Add the drained and quartered artichoke hearts to the bowl and toss gently until they are well coated with the marinade.
- Transfer the artichoke hearts and marinade into an airtight container.
- Refrigerate and let the artichoke hearts marinate for at least 2 hours, or for best flavor, overnight.
- Before serving, allow the marinated artichoke hearts to reach room temperature for about 20 minutes.
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