These Marinated Artichokes are bright, herbaceous, and super simple to make. The Mediterranean flavors come from a handful of pantry staples and a quick oil infusion. This recipe makes a delicious appetizer or tangy addition to salads and sandwiches.
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This recipe is adapted from Alison Roman's marinated artichoke recipe. I have made a couple of tweaks by using the zest of one lemon and adding chopped parsley to increase the flavor. It's a flexible recipe that works for snack boards, appetizers, and salads.
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I love adding these artichokes to a mezze platter along with my Lemon Yogurt Sauce, Roasted Nuts, Marinated Olives, and the Marinated Mozzarella Balls. This creates a fun appetizer plate. The artichokes also make a great addition to the Mediterranean Orzo Chickpea Salad or grain bowl when you need something easy and flavor-packed.
Ingredients
You will need the following ingredients to make this recipe for marinated artichokes:
Ingredient Notes
- Artichoke Hearts - Canned artichokes packed in water are the base I am using in this recipe. They’re tender and ideal for soaking up the warm marinade.
- Olive Oil - Gently warming the olive oil with scallions and lemon mellows the sharpness and infuses the oil with a lot of flavor.
- Herbs - I chose to use a mix of mint and parsley. It adds color, freshness, and balance to the recipe. If fresh mint isn't available, you can use dried mint.
See the recipe card for quantities.
Variations
- Spice it up - Add a pinch of red pepper flakes for heat.
- Add more tang - Stir in a ¼ cup of capers for an extra briny bite.
- Herbs - You can swap the fresh herbs for whatever you can find at the store. Dill works nicely as well as basil.
How To Make Marinated Artichokes: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1
Heat a sauté pan over medium heat. Add the olive oil, oregano, lemon zest, lemon slices, and the shallot.
Cook, stirring occasionally, until the lemon and shallots begin to sizzle and brown, about 4-6 minutes. Add salt and pepper to taste. Remove from the heat.
Step 2
Drain and rinse the artichoke hearts.
Place the artichokes in a glass bowl.
Step 3
Pour the infused oil over the artichokes.
Add the vinegar.
Season with salt and pepper to taste. Stir to combine.
Let sit for at least 30 minutes at room temperature to allow the flavors to combine.
Add the fresh herbs. Stir to combine and adjust seasonings if needed.
Confidence Tip
Use a glass or ceramic bowl to avoid any reaction with the acid in the lemon juice. Let the artichokes marinate for at least 30 minutes before serving. Marinate either at room temperature or in the refrigerator. Bring the artichokes to room temperature for the best flavor and texture.
Using these marinated artichoke hearts in a salad is a wonderful way to increase flavor. Some of my favorite salads that these artichokes would pair well with are the Arugula Salad With Feta, Arugula Quinoa Salad With Roasted Zucchini, and the Mediterranean Tuna Salad.
Frequently Asked Questions
Yes! You can use either. Make sure the artichokes are packed in water and not already marinated.
Warming the oil with the lemon, shallot, and oregano helps to infuse the oil with flavor before pouring it onto the artichokes. It makes the marinade a flavor bomb.
Yes. This will wash off the excess brine and salt that they were packed in.
Yes! These artichoke hearts can be marinated up to 2 weeks ahead, without the added herbs. Store in an airtight container in the refrigerator.
Desserts To Serve With This Appetizer
Let me know your thoughts on these Marinated Artichokes by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Marinated Artichokes
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Equipment
Ingredients
- ½ cup extra-virgin olive oil
- 2 sprigs of fresh oregano lightly chopped
- 1 lemon zested, then thinly sliced, seeds removed
- 1 shallot thinly sliced
- Kosher salt
- ground black pepper
- 2 14 oz cans artichoke hearts packed in water, drained, halved or quartered
- 2 tbsps white wine vinegar
- ¼ cup fresh mint chopped
- ¼ cup fresh parsley chopped
Instructions
- Heat a small saute pan over medium heat.
- Add the olive oil, oregano, lemon zest, lemon slices, and the shallot.½ cup extra-virgin olive oil, 2 sprigs of fresh oregano, 1 lemon, 1 shallot
- Cook, stirring occasionally, until the shallot and lemon start to sizzle and brown, about 4-6 minutes.
- Season with salt and pepper to taste and remove from the heat.Kosher salt, ground black pepper
- Drain and rinse the artichokes.2 14 oz cans artichoke hearts
- Place the artichokes in a medium glass bowl and pour the oil over the top.
- Add the vinegar to the artichokes.2 tbsps white wine vinegar
- Season with salt and pepper to taste. Stir to combine.
- Let sit for at least 30 minutes at room temperature to allow the flavors to combine.
- Just before serving, add the mint and parsley.¼ cup fresh mint, ¼ cup fresh parsley
Gwen Wolken says
Super easy to make!