How To Make Marinated Artichoke Hearts

Recipe for how to make marinated artichoke hearts from HousewifeHowTos.com The recipe for how to make marinated artichoke hearts isn’t as difficult as the steep store-bought stuff would lead you to believe. In fact, it’s one of the easier recipes I have! Even better, it only takes 10 minutes and a handful of things you probably already have in your kitchen. So why the exorbitant expense at the store for a teeny, tiny little jar? Beats me.

Now, although they’re super easy and quick to make, I still like to double, and sometimes triple, the recipe. The extras freeze well, and since there’s enough oil in the recipe they never get frostbitten. (Or maybe that’s just because they don’t stick around long in our house.) Or skip the freezer and store them in the fridge in an air-tight jar topped off with olive oil for up to a year!

How To Make Marinated Artichoke Hearts
 
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Cook time
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In less than 10 minutes, you can make tender, delicious marinated artichoke hearts that rival any of those you'd buy in the store... but for a fraction of the price!
Author:
Recipe type: Vegetable
Serves about: 4
Ingredients
  • 1 9-ounce box or bag of frozen artichoke hearts, thawed
  • ⅓ cup good quality extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon dried oregano
  • ½ teaspoon red chile pepper flakes, crushed
  • 2 tablespoons freshly-squeezed lemon juice (no substitutions)
Instructions
  1. Rinse the artichoke hearts under cold water and pat dry.
  2. Over medium heat, combine artichokes, olive oil, salt, thyme, oregano and crushed chile flakes in a non-reactive sauce pan.
  3. Cover and cook 10 minutes, removing lid to stir occasionally.
  4. Remove from heat and let cool to room temperature.
  5. Stir in lemon juice.
  6. Serve immediately, or store in an air-tight container in the refrigerator for up to 2 weeks.

 
These make thoughtful hostess gifts, since many home cooks don’t know how to make marinated artichoke hearts but do know the jars of them at the grocery store are so pricey.

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!


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  • http://cornerstoneconfessions.com Kathy

    I just made a recipe that needed these last w and would have loved to have this recipe. Definitely saving this to try next time I need some! Thanks for sharing.  

  • http://ohmyheartsiereviews.com Karren Haller

    I was browsing through linkys and found your blog on Keeping It Simple Crafts. Visiting you blog I chose your recipe to share on mine, come and visit. Tasty Bites Featured Recipes Hope you dont mind. Have a great week

    • Katie B.

      Thank you for the feature, Karren. Would you mind editing it to spell my blog’s name correctly? ;)

  • http://theowlskull.blogspot.com Alice in EW{The Owl’s Skull}

    Ooooohhh these look good:). Thanks for linking up!! Alice

  • http://www.fairhopesupply.com Hope @ Fairhope Supply Co.

    This is a great idea – but I’ve never seen frozen artichoke hearts in our stores. That’s what I get for living in a small town! I’ll ask the manager of Piggly Wiggly to get some in. He’s pretty good about things like that. – And THAT’s what I get for living in a small town!

    Thanks for the recipe!

    • Katie B.

      Hope, I found them at Dillon’s (Kroger’s) in the frozen section, but they were closer to the frozen fruit than veg for some reason. Hope Piggly Wiggly can get some for you. They’re so yummy!

  • http://thehottoddiesofwa.blogspot.com Buttons

    Yum! These look delicious, and I love marinated artichoke hearts for a snack with cheese and crackers. I’ll definitely be giving this a try!

    Your newest follower,
    Buttons

    • Katie B.

      Thanks for the follow, Buttons!

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