Easy Marinated Artichoke Hearts ready in 5 minutes! You won’t believe how easy and how delicious these Easy Marinated Artichoke Hearts are! Store bought marinated artichoke hearts are expensive and their quality can’t come near the ones you make at home.
These Marinated Artichoke Hearts are so delicious. And they couldn’t be any easier to make. Tender artichoke hearts are marinated in extra virgin olive oil and lemon, flavored with garlic, Italian herbs, peppercorns, and red chili flakes. You can eat them right away, or let them marinate in the fridge for about an hour.
These Marinated Artichoke Hearts are so good, they just disappear from the fridge. Every time I make a batch to use in a recipe, I go back to find them and they’re gone. I have to actually hide them way in the back of the fridge if I hope to have any left.
Store bought Marinated Artichoke Hearts are expensive, and sometimes they’re not so great. Why pay more money for less quality when you can so easily make your own at home? These Marinated Artichoke Hearts are made from artichoke hearts canned in water – which are less expensive than jarred marinated artichoke hearts.
Which acid to use and in which proportions
I love artichoke hearts marinated in fresh lemon juice. Vinegar is also commonly used. If you find straight vinegar a little too strong for you, you can dilute it with a little water.
Make the marinade in the same ratio that you like a salad dressing. For me that’s about 2 to 1, olive oil to lemon. For one can of artichoke hearts, I use ½ cup olive oil and ¼ cup lemon. Taste the marinade and adjust accordingly.
Depending on the jar you use and how tightly you pack the artichokes, you may need to add a little more oil and lemon so that they are covered. This is especially important if you will be keeping the artichokes in the fridge for a while. If you plan on using them right away, it’s not so important that they are completely covered.
What to do with Marinated Artichoke Hearts
If you haven’t eaten them all straight out of the jar, here are a few ideas on what to do with them:
As part of an antipasto platter – along with Italian meats, cheeses, olives, and marinated vegetables.
In a pasta salad - Check out my Antipasto Pasta Salad!
As a pizza topping (Have you been to Artichoke Pizza in NYC? Their artichoke pizza is ahhhhh-maaaaaazing!)
Toss them with diced potatoes and roast them in a hot oven until they're golden brown.
Toss with olive oil and roast until they’re addictively crispy and serve as an appetizer with a bowl of aioli.
Stir them into omelets or scrambled eggs.
Top with parmesan and bread crumbs and bake as a gratin.
Chop up into a tapenade to serve on top of chicken or fish.
Sprinkle on top of salads or grain bowls.
How to make Marinated Artichoke Hearts
Open up a can of artichoke hearts in water. Drain and rinse them. Cut the hearts into quarters (if they are not already) and place them in a jar.
Sprinkle on top sliced garlic, dried Italian herbs, peppercorns, and salt. If you have more than one layer of artichokes in the jar, you can sprinkle in some of the garlic and herbs between layers.
Pour on top lemon (or vinegar) and olive oil to cover. Put on the lid and shake gently to coat all the artichokes and evenly disperse the dressing.
They can be eaten right away, but will be even better if you let them rest for an hour or even overnight. The Marinated Artichoke Hearts can be kept in the refrigerator, covered with oil, for up to 3 weeks. I push the artichokes down a little bit so they are all covered.
What to do with the leftover dressing
After you finish eating the artichokes, don’t throw the dressing. It makes a wonderful vinaigrette for salads, vegetables, and pasta salads.
Easy Marinated Artichoke Hearts
Description
Ready in 5 minutes! You won’t believe how easy and how delicious these Easy Marinated Artichoke Hearts are!
Ingredients
- 14 oz can artichokes canned in water ((397g))
- 1-2 cloves garlic (sliced thin)
- 1 teaspoon dried Italian seasoning (or oregano)
- 1 teaspoon black peppercorns
- ½ teaspoon dried chili flakes
- ½ teaspoon salt (or to taste)
- ½ cup olive oil
- ¼ cup fresh lemon juice *see note*
Instructions
- Open the can of artichoke hearts. Drain and rinse them.
- Cut the hearts into quarters (if they are not already) and place them in a jar.
- Sprinkle on top sliced garlic, dried Italian herbs, peppercorns, chili flakes, and salt. If you have more than one layer of artichokes in the jar, you can sprinkle in some of the garlic and herbs between layers.
- Pour on top lemon and olive oil to cover. Put on the lid and shake gently to coat all the artichokes and evenly disperse the dressing.
- They can be eaten right away, but will be even better if you let them rest for an hour or even overnight. The Marinated Artichoke Hearts can be kept in the refrigerator, covered with oil, for up to 3 weeks. I push the artichokes down a little bit so they are all covered.
Notes
I love artichoke hearts marinated in fresh lemon juice. Vinegar is also commonly used. If you find straight vinegar a little too strong for you, you can dilute it with a little water.
Make the marinade in the same ratio that you like a salad dressing. For me that’s about 2 to 1, olive oil to lemon. For one can of artichoke hearts, I use ½ cup olive oil and ¼ cup lemon. Taste the marinade and adjust accordingly.
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These look tasty! Going to have to try them!
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So tasty! Thanks so much, Mindee!
I just love this idea!! This way, I can choose the flavors and level of acidity to add to the artichoke flavor...genius!
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Exactly! I think everyone has a different preference as far as acidity goes. Thanks so much, Marissa!
So simple so GOOD! Love it 🙂
They're delicious! Thanks so much, Angie!
I love artichokes! These looks SOOOOO yummy!! So many uses for these artichoke hearts too....I would put them on top of my salad 🙂
They're so delicious! Thanks so much, Kelly!
Out of this world, taste so good.
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They sure do! Thanks so much, Cookie Monster!
I'd have to make a double batch of these -- one for the cook to eat, one for the recipe I'd make with these. 🙂 Marinated artichoke hearts are SO good, aren't they? Can never resist them.
We just can't stop eating them straight out of the jar! If I need a batch for a recipe, I have to hide it in the back of the fridge. Thanks so much, John!
I don't really know why I haven't made these myself, because I find the jarred ones pretty terrible. I love seeing the chile pepper flakes in there!!!
I can't even imagine how they have the same name, these are just so much better! Thanks so much, Mimi!
Kelly - I love that you have taken canned artichoke hearts and turned them into something fabulous! I have always avoided the marinated ones because of my garlic allergy. Now I can make them and leave it out!
That's fantastic! So glad you'll be able to enjoy them. Thanks so much, David!
A garlic allergy?
Oh, NO! So sad
I feel so hopeless when it comes to artichokes but I always love them when I get to eat them! I'll give this a go - I love the tips on controlling the acidity!
It's a bit of a job cleaning fresh ones! I love being able to control the acidity. I find some of the jarred ones too sour for my taste. Thanks so much, Katherine!
i do love marinated artichoke hearts but my fave way of eating them is when they are deep fried! so delish. these look lovely i must say. cheers sherry
Oh yum! Sounds delicious! Thanks so much, Sherry!
These would be fabulous on a charcuterie board. Super delicious! I bet they would magically disappear if in the refrigerator overnight. We have gremlins too. LOL Just pinned to our favorite boards.
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Haha! Yes! Those artichoke gremlins! Thanks so much, Bobbi!
Marinated artichokes are a staple in my house, and I'm always throwing them in quick salads. I've never made them myself and now I'm inspired to try it!
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I hope you try it! They're so easy and so delicious! Thanks so much, Valentina!
Love this easy recipe Kelly! Need to try!
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Easy and delicious! Thanks so much, Mary Ann!
I hadn't thought of marinating my own artichoke hearts but I love the idea. That way I get to control the flavours, acidity AND the type of oil used! Jarred marinated veg always use oil I prefer not to eat so i'll definitely be doing this in the future. Thanks Kelly.
That's exactly why I started making my own! Everyone has a different preference for how tangy they like their artichokes. And I like being able to use quality ingredients like fresh lemon and extra virgin olive oil. If it's not tasty enough to pour on top of a salad, it's probably not good enough for artichokes. Thanks so much, Anna!
We love marinated artichokes, but we've never made them. I'm sure your Marinated Artichoke Hearts are much better than store bought and they look easy to make. Such a lovely idea to use fresh lemon. Kelly, do you think frozen artichoke hearts would work? Thanks for sharing this.
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They're so much better than the jarred ones! I've seen recipes that say frozen artichoke hearts can be used, but I haven't tried it myself. I actually wanted to test it that way to see how it would work, but I'm in Dubai right now and couldn't find any frozen. My only concern would be how tender the frozen artichokes are since they're not cooked. In that case, I might steam them for a few minutes until tender, as if making it from fresh artichokes. I did test this recipe with fresh artichokes that had been steamed and it turned out really well. Thanks so much, Ron!
I love artichokes and what a great idea to marinate your own at home! Love how versatile they are...I even enjoy on a meat and cheese board. Perfect as a homemade foodie gift too...I know I'd love to receive a jar! Happy Monday, Kelly 🙂
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We eat them in all sorts of things, and they're delicious on a meat and cheese board. A foodie gift is a great idea! Thanks so much, Dawn!
Oh dear ! Once you start to deliver, please let me know 🙂 Beautiful !
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You'll be the first to get a jar, Davorka! Thanks so much!
Oh my gosh, what a fantastic idea! Going to do this for my artichoke-loving fam! Thanks so much!
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It's so easy and they're so good! Thanks so much, Laura!
I'll be honest and say I've never tried artichoke hearts but I saw this picture and just had to check out the recipe. I'll be trying this in the very near future. They just look so appetising.
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I can't keep a jar in my fridge. They just disappear so fast! Thanks so much, Marie!
I agree with you about marinating your own artichokes. Most of the ones that you buy are expensive and use a soybean or vegetable oil instead of olive oil. Make your own and you save money as well as have a better artichoke dish. BTW, I left a comment on your antipasto pasta salad but it looks like it didn't go through. It looked delicious.
I love knowing (and liking) what's in what I'm eating. The olive oil is healthy and delicious. And the marinade makes a great salad dressing when the artichokes are finished. I can't imagine pouring the stuff from a jar on my salad. Thanks so much, Karen!
What a great recipe, Kelly! We learned about making homemade marinated 'chokes years ago when we took a local cooking class. The chef had trained in Italy, and she had some great tips for us...including marinating artichokes. In fact, she made a big jar of the olive oil marinade and then just kept replacing the 'chokes when they got low. We loved eating those! Now I want to make a batch using your marinade. These look and sound delicious, my friend! Pinning to remind me later.
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How much fun to take a class! These artichokes really disappear so fast that I do just replace more artichokes into the jar of marinade I inevitably find in the fridge. Thanks so much, David!
YUM!!! It's rare to find a brand of marinated artichoke hearts that passes my taste test, so I'm loving this idea! I eat them in salads a few times a week and have a nice stash in my pantry to transform!!
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Oh good! I hope you love them! Thanks so much, Liz!
Not only do these artichoke hearts sound mouthwateringly delicious but they also look drop dead gorgeous!! I love how you photographed them. Thank you for sharing, Kelly! 🙂
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Aww thanks so much, Nicole! You made my day!
This easy Homemade Marinated Artichoke Hearts recipe takes only minutes to make but tastes amazing. Thanks for sharing <3
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I'm looking forward to making these. Bought some marinated artichokes from the deli today and 5 whole ones cost me $10!! Making my own will be much tastier and less saltier than the ones I got today. Thanks for the recipe.
The ones from the deli are so expensive! Hope you love these, Leslie!
Thanks for sharing!
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Thanks so much, Wyatt!
Your photos show the hearts cut in half but the recipe says quarters. Other than that they were perfect for my party and I came back to get the recipe again to print this time. I will try them in half this time and see how well they turn out.
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Hi Bill! I cut them either in halves or quarters depending on the size. In this case I thought the halves were prettier for the pictures! So happy you liked them. Thanks so much!
Kelly,
I used frozen and canned artichoke and both times they turn out excellent. This is an easy way to make
"clean" (without citric acid and other additives) and healthy marinated artichoke (natural prebiotic). Thank you for a great recipe.
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Thanks so much for you feedback, Ludmilla! So happy you liked them!
Awesome! Absolutely loved it! I've avoided buying marinated artichoke hearts because the jars are small & expensive & most don't use extra Virgin olive oil! Thank you so much for this recipe- it's SO GOOD- I'LL NEVER BUY ANOTHER JAR OF MARINATED ARTICHOKE HEARTS-EVVVVAH! THANK YOU!
Yay! So happy you like it, Natalie! Thanks so much!
I've just been getting my favorite vinaigrette Salad dressing,-(the lazy man's Marinade), Cover the hearts in a plastic tub, Found some in the back the fridge that have been there a few months. They don't smell or taste bad, though they have lost a lot of the zest. I'm wondering how long before I should toss them? I'm gonna toss the ones I found cause I want to make some fresh ones. I might do a little experimenting after scanning this site.
Still I'm wondering if it's just a question of them turning bad or if I should just toss them after a certain amount of time.
A single persons dilemma.
Hi Ooldeman, I'm not sure how long they stay safe to eat in the fridge. I keep mine about a week.
This is the exact recipe I'm looking for to make an antipasto with olives, mushrooms and roasted red peppers. I was planning on marinating everything together in one jar to refrigerate and save for a snack. I'll have to experiment with the ratios for each ingredient.
Melissa, it would be fantastic with olives, mushrooms, and red peppers!