Mediterranean
Marinated Artichoke Hearts with Herbs
Tender artichoke hearts marinated in olive oil, lemon, and fresh herbs—elegant and effortless
cold_biteeasyMediterranean
Prep15 min0Total15 minServes8Temproom temperature
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free
Recipe
Ingredients
- 14 ozartichoke hearts(canned or jarred, drained)
- 0.25 cupextra virgin olive oil
- 2 tbspfresh lemon juice
- 1 tbspfresh parsley(chopped)
- 1 tbspfresh basil(chiffonade)
- 2 clovesgarlic(minced)
- 0.5 tspdried oregano
- 0.25 tspred pepper flakes(optional)
- 0.5 tspsalt
- 0.25 tspblack pepper
Make Ahead
Marinate up to 3 days ahead—flavor improves with time. Bring to room temperature 30 minutes before serving.
Instructions
- 1Drain artichoke hearts and pat dry
- 2Quarter any large hearts
- 3Whisk together olive oil, lemon juice, garlic, oregano, red pepper flakes, salt, and pepper
- 4Toss artichokes in marinade
- 5Let marinate at least 30 minutes, or refrigerate up to 3 days
- 6Bring to room temperature before serving
- 7Toss with fresh parsley and basil just before serving
- 8Arrange on platter and drizzle with extra marinade
Notes
Pro Tips
Use high-quality jarred artichokes packed in water, not marinated. Add shaved Parmesan for non-vegan version. Serve with crusty bread to soak up marinade.
History & Origin
Artichokes have been prized in Mediterranean cuisine since ancient Greece and Rome, where they were considered a delicacy and aphrodisiac. Marinating in olive oil and herbs is a time-honored preservation method that also enhances their subtle, nutty flavor.
Pairs Well With
gindry vermouthwhite wineprosecco
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