These Marinated Artichokes are bright, lemony, and infused with fresh herbs, olive oil, and shallots for a simple Mediterranean appetizer that's ready in about 15 minutes. They're perfect for entertaining, meal prep, or adding to a grazing board alongside my Marinated Feta Cheese, and they taste even better after the flavors have had time to mingle.
Marinated Artichokes At A Glance
- 🕒 Total Time: 20 minutes (15 minutes prep + 5 minutes cook), plus 30 minutes marinating
• 🍽️ Servings: 8
• 🫒 Cuisine Type: Mediterranean / Italian-Inspired Appetizer
• 🍋 Flavor Profile: Bright, lemony, and herbaceous with olive oil, fresh mint, parsley, oregano, and tender artichoke hearts
• 📖 Dietary Info: Naturally gluten-free, vegetarian, dairy-free, and make-ahead friendly
• 📦 Storage Notes: Store in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving for the best flavor.
• ⭐ Why You'll Love It: These marinated artichokes are simple to prepare, taste even better after a day in the refrigerator, and make an easy addition to mezze platters, charcuterie boards, salads, and Mediterranean-inspired gatherings.
Save And Summarize This Recipe
Easy and delicious! Everyone I served this too loved it! Thank you! I used a bag of frozen artichokes and it worked so well!!
- Linda
These marinated artichokes are right at home on a Mediterranean mezze platter. Pair them with Mediterranean Olives for a briny contrast, add a basket of Homemade Pita Chips for crunch, and serve them alongside Marinated Mozzarella Balls for an easy appetizer spread that can be assembled ahead of time. The combination of fresh herbs, olive oil, and bright flavors makes entertaining feel effortless.
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If you're looking for more Mediterranean-inspired appetizers, these artichokes pair beautifully with creamy dips and spreads. Serve them with my White Bean Dip for a smooth, garlicky bite, add Muhammara for smoky roasted pepper flavor, and finish the board with Whipped Ricotta drizzled with honey and herbs. Together they create a colorful spread that's perfect for holidays, gatherings, or casual weekend snacking.
Key Ingredients
You will need the following ingredients to make this recipe for marinated artichokes:
- Artichoke Hearts - I tested this recipe with canned artichoke hearts packed in water because they are easy to find, affordable, and consistently tender. Be sure to drain and rinse them well before marinating. Jarred or frozen artichokes will also work, but avoid artichokes that are already marinated since they can overpower the fresh lemon and herb flavors. If you enjoy cooking with artichokes, my Halibut with Lemon is another great way to use this Mediterranean favorite.
- Lemon - The lemon does a lot of heavy lifting in this recipe. During testing, using both the zest and thin lemon slices created a brighter, more layered flavor than juice alone. Fresh lemon is worth it here, as bottled juice doesn't provide the same vibrant citrus notes that balance the richness of the olive oil.
- Fresh Herbs - Fresh mint, parsley, and oregano give these marinated artichokes their garden-fresh flavor. I tested versions with dried herbs, but the fresh herbs produced a cleaner, brighter result that made the dish feel more like something you'd find at a Mediterranean market or mezze table. Add the mint and parsley just before serving to keep their flavor and color at their best.
See the recipe card for quantities.
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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.
Gwen's Pro 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.
Marinated Artichokes FAQ's
Yes! You can use either. Make sure the artichokes are packed in water and not already marinated.
Yes. This will wash off the excess brine and salt that they were packed in.
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! These artichoke hearts can be marinated up to 2 weeks ahead, without the added herbs. Store in an airtight container in the refrigerator.
More Mediterranean Appetizers
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 with Lemon and Fresh Herbs
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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 tablespoons 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 tablespoons 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
Linda Cohen says
Easy and delicious! Everyone I served this too loved it! Thank you! I used a bag of frozen artichokes and it worked so well!!
Gwen Wolken says
Super easy to make!