It takes just 20 minutes to make these delicious homemade marinated artichokes that put the store-bought version to shame.
This homemade marinated artichoke hearts recipe is one of my favorites. The ingredients are simple, the cooking is simple, and they’re ready to eat in less time than it takes to go buy a jar.
So why the outrageous price for the store-bought ones? Beats me. Maybe because once you try this easy, speedy recipe, you’ll never go back to buying them from the store.
Homemade Marinated Artichoke Hearts Recipe
This Homemade Marinated Artichoke Hearts recipe starts with simple ingredients. You can use canned or frozen hearts, unseasoned of course. If frozen, defrost them first. Either way, give them a good rinse and pat them dry with a paper towel.
Add the artichoke hearts, olive oil, and seasonings to a pan and cook over low heat for 10 minutes, stirring often. Don’t add the lemon juice until they’ve cooled — this keeps the artichoke hearts from changing color.
Let them sit in the pan to cool for 30 minutes or so until they reach room temperature. Then, transfer the entire contents of the pan, including the oil, to an airtight container.
Although they’re ready to eat as soon as they’ve cooled, they’re even better if you refrigerate them overnight, so the flavors have a chance to combine.
Delicious on their own, homemade marinated artichoke hearts have a variety of uses.
- Try them in my Mediterranean Stuffed Chicken Breast recipe.
- Use them as a pizza topping.
- Combine them with 10 oz. of defrosted, well-squeezed frozen spinach, 1 cup grated Parmesan, and enough mayonnaise to bind it together to make Artichoke Spinach Dip. Bake at 375°F for 15 minutes and serve.
- Add them to salads.
- Stir into hot pasta and add a little freshly grated Parmesan, cracked black pepper, and a drizzle of olive oil.
STORING HOMEMADE MARINATED ARTICHOKE HEARTS
This recipe stores very well. Frozen, it lasts up to a year. In an airtight container in the refrigerator, it stays fresh up to 2 months thanks to the preservative powers of the salt, chili flakes, and lemon juice. That’s why I always try to keep a supply on hand — it’s one of my favorites!
MAKE EXTRAS TO SHARE
You can quickly multiply this recipe if you’d like to make a larger batch. (Adjust the serving size in the recipe box below.) I often triple it — that’s how often we eat homemade marinated artichoke hearts!
Plus, it’s nice to have extras on hand to put in a pretty jar and add to a basket of dry pasta, homemade sauce, and other goodies to give as a housewarming or hostess gift.
Marinated Artichoke Hearts
- 2 cups unseasoned artichoke hearts - frozen or canned
- 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 - (no substitutions)
- Rinse the artichoke hearts under cold water and pat dry with paper towels.
- Over low heat, combine artichoke hearts, olive oil, salt, thyme, oregano and crushed chili flakes in a non-reactive saucepan. Cover and cook 10 minutes, stirring occasionally.
- Remove from heat and let cool to room temperature. Stir in lemon juice.
- Let cool for 30 minutes. They’ll taste even better if you wait overnight.