Although I love artichokes in any form and have made them in lots of ways (except fried) I’d never thought to make my own marinated artichoke hearts. Big mistake!
I was motivated by the lack of decent ones in the shops by me (and Trader Joe’s is too far away). It turns out to be super easy and so much better than even the best ones I’d bought. Makes 1 fully packed pint Ball jar:
Marinated Artichoke Hearts
- 1 package frozen artichoke hearts, thawed (or use a 14 ounce can, drained)
- 1-2 cloves of garlic, sliced thin
- 1 teaspoon dried oregano
- 1 teaspoon black peppercorns
- ½ teaspoon dried red pepper flakes (optional)
- ½ teaspoon salt
- ½ cup olive oil
- ¼ cup lemon juice
Put the artichoke hearts in a 1 pint Ball jar (or similar glass container). Top with the sliced garlic, oregano, peppercorns, red pepper flakes and salt. Add the lemon juice and olive oil. Put the lid on the jar and give it a shake to mix the contents up.
Let marinate for at least an hour, or longer in the refrigerator. Serve and enjoy!
Wonderful! Why I didn’t do this before, I have no idea. These are so good, they’re usually gone in no time.
I use a bag of frozen artichoke hearts, and I’ve used canned or jarred ones which are pretty good, but frozen (and thawed) are better.
I left out the red pepper flakes, mostly because I forgot them, but didn’t miss them. Next time I might crush the black peppercorns a little just to break them up. The garlic is pretty strong, so if you’re not a fan, try chopping it, or using a little less. Rockerbox’s garlic flakes work really well and take less time.
Don’t forget to use the marinade when the jar gets low. Just shake it up and add it to your next salad, it will give the dressing a great flavor boost.