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.
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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.
How to use
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.
Recipe
Easy Marinated Artichoke Hearts
Ingredients
- 14 oz 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.
Nutrition
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Ron says
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.
Kelly says
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!
Anna | Once Upon A Food Blog says
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.
Kelly says
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!
Mary Ann | The Beach House Kitchen says
Love this easy recipe Kelly! Need to try!
Kelly says
Easy and delicious! Thanks so much, Mary Ann!
Valentina says
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!
Kelly says
I hope you try it! They're so easy and so delicious! Thanks so much, Valentina!
Healthy World Cuisine says
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.
Kelly says
Haha! Yes! Those artichoke gremlins! Thanks so much, Bobbi!
sherry says
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
Kelly says
Oh yum! Sounds delicious! Thanks so much, Sherry!
Katherine | Love In My Oven says
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!
Kelly says
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!
David says
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!
Kelly says
That's fantastic! So glad you'll be able to enjoy them. Thanks so much, David!
Lisa says
A garlic allergy?
Oh, NO! So sad
mimi rippee says
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!!!
Kelly says
I can't even imagine how they have the same name, these are just so much better! Thanks so much, Mimi!
John / Kitchen Riffs says
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.
Kelly says
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!
Cookie Monster says
Out of this world, taste so good.
Kelly says
They sure do! Thanks so much, Cookie Monster!
Kelly @ Kelly Lynns Sweets and Treats says
I love artichokes! These looks SOOOOO yummy!! So many uses for these artichoke hearts too....I would put them on top of my salad 🙂
Kelly says
They're so delicious! Thanks so much, Kelly!
angiesrecipes says
So simple so GOOD! Love it 🙂
Kelly says
They're delicious! Thanks so much, Angie!
Marissa says
I just love this idea!! This way, I can choose the flavors and level of acidity to add to the artichoke flavor...genius!
Kelly says
Exactly! I think everyone has a different preference as far as acidity goes. Thanks so much, Marissa!
Mindee Taylor says
These look tasty! Going to have to try them!
Kelly says
So tasty! Thanks so much, Mindee!