This marinated artichoke hearts recipe isn’t as difficult as the cost of the store-bought stuff would lead you to believe. In fact, it’s one of the easier recipes I have and it only takes 10 active minutes. So why the exorbitant expense at the store for a tiny little jar? Beats me.
Marinated Artichoke Hearts Recipe
- 1 9-ounce box or bag of frozen artichoke hearts, thawed
- ⅓ cup good quality extra virgin olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon fresh thyme leaves (or ½ tsp. dried thyme leaves)
- 1 teaspoon fresh oregano (or ½ tsp. dried oregano)
- ½ teaspoon red chile pepper flakes, crushed
- 2 tablespoons freshly-squeezed lemon juice (must be fresh!)
- Rinse the artichoke hearts under cold water and pat dry.
- Over medium heat, combine artichokes, olive oil, salt, thyme, oregano and crushed chile flakes in a non-reactive sauce pan.
- Cover and cook 10 minutes, removing lid to stir occasionally.
- Remove from heat and let cool to room temperature.
- Stir in lemon juice.
- Let sit for 30 minutes to allow flavors to meld before storing in freezer for up to 1 year, or in an air-tight container in the fridge for up to 2 months.
Or keep them for yourself to use in salads, on anti-pasto platters, or in my Mediterranean Stuffed Chicken recipe — if you don’t eat them all straight out of the pan, that is. They’re one of my big weaknesses, I’ll admit!
Equipment I Use: