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Canned artichokes in a glass jar with olive oil on a white marble surface.

Marinated Artichoke Hearts

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 2 hours 10 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4 servings
Calories 165 kcal

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.
    Minced garlic and chili oil in a small white bowl on marble surface.
  • Add the drained and quartered artichoke hearts to the bowl and toss gently until they are well coated with the marinade.
    Baked artichoke hearts with olive oil and garlic in a white bowl on marble surface.
  • Transfer the artichoke hearts and marinade into an airtight container.
    Pickled garlic cloves in a glass jar with brine on a white marble surface.
  • 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.
    Marinated artichokes in olive oil with garlic, lemon, and herbs on marble countertop.

Nutrition

Calories: 165kcalCarbohydrates: 2gProtein: 0.2gFat: 18gSaturated Fat: 3gSodium: 294mgFiber: 0.3g
Keyword appetizer, artichokes, marinated artichoke hearts
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