Easy Marinated Artichoke Hearts in Olive Oil

Learn how to make tender, flavorful marinated artichoke hearts in olive oil with garlic, herbs, and lemon. Perfect for salads, antipasto, or snacking!

Why You’ll Love This Recipe

Homemade marinated artichoke hearts are more flavorful and customizable than store-bought versions. They’re simple to prepare, naturally vegan, gluten-free, and ideal for meal prep.

Ingredients

• 1 can (14 oz) or jar of artichoke hearts, drained and halved (in water or brine, not already marinated)
• 1/2 cup LUM’ARI extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Juice of 1 lemon
• Zest of 1 lemon
• 1 tbsp white wine vinegar (or apple cider vinegar)
• Optional: 1 tbsp chopped fresh parsley or thyme

Instructions

1. Prep the artichokes: Drain and pat dry the artichoke hearts. If they’re large, cut them in half.
2. Sauté garlic: In a small saucepan, warm the olive oil over medium-low heat. Add garlic slices and cook for 2–3 minutes until fragrant but not browned.
3. Combine ingredients: Remove from heat. Stir in oregano, red pepper flakes, salt, pepper, lemon juice, zest, and vinegar.
4. Marinate: Place artichoke hearts in a glass jar or container. Pour the warm oil mixture over them. Add fresh herbs if using.
5. Chill: Cover and refrigerate for at least 2 hours, preferably overnight, for best flavor.

Storage

Keep refrigerated in a sealed container for up to 7 days. Let sit at room temperature for 10 minutes before serving to allow the olive oil to loosen.

Serving Suggestions

• Toss into pasta salads or green salads
• Serve with cheese boards or antipasto platters
• Add to grain bowls, bruschetta, or wraps

FAQs

Can I use frozen or fresh artichokes?
Yes! Cook them until tender first. Frozen should be thawed and drained well.

Is this recipe suitable for canning?
No. This is a refrigerator pickle recipe, not shelf-stable.