My lemony marinated artichokes recipe is easy and so much better than those little store bought jars ~ this diy pantry staple is a must for artichoke lovers!
You guys who’ve been with me a while might know I’m not a fan of store bought marinated artichokes and I tend to avoid them in my recipes. I think they have an off flavor, and the ingredients used are never the best. Finally I’ve figured out the best way to deal with it is to make them myself ~ and what a discovery! Marinated artichoke hearts are super easy, healthy, and so delish. I’m in love.
marinated artichoke heart ingredients
Here’s the thing ~ when you make your own marinated artichoke hearts, you make it better. You’re not making these to make money, you’re making them to taste amazing and feed your body with the best ingredients.
- artichoke hearts
- I’m using small whole jarred artichoke hearts. Whole hearts are better quality than quartered, and I find that jarred have a fresher cleaner flavor and texture than canned (although use canned if you like.)
- mild olive oil
- I’m using mild (pure) olive oil because extra virgin can have a bitter flavor when used in large amounts. To cut costs you can combine olive oil with another vegetable oil like avocado or canola.
- lemon juice and vinegar
- I’m combining fresh squeezed lemon juice and sherry vinegar for the all important acidic element. White wine vinegar will also work if you don’t have sherry vinegar.
- garlic
- fresh, very finely minced or passed through a press.
- dried herbs
- oregano and Italian seasoning. Make sure your herbs haven’t been sitting around too long.
- spice
- red pepper flakes, to taste.
- salt and pepper
- salt is extremely important as it brings out all the flavors.
things to remember when making marinated artichokes
- If the artichoke hearts are small I simply halve them, and if they are super small I’ll leave them whole.
- Drain them on a paper towel while you mix the marinade.
- After you combine the marinade give it a few good tastes to adjust to your liking. I added more oregano and more salt. I also added a pinch of sugar because my olive oil was ever so slightly bitter.
- Let the marinated artichoke hearts chill in the fridge overnight for best flavor.
- Some types of olive oil can solidify when chilled, this is a natural feature of its healthy monounsaturated fats, and is completely normal. If yours does, simply leave it out at room temperature until re-liquified before serving.
- After you have enjoyed all your artichokes you can re-use the marinade for salad dressings, or in cooked dishes like soup. I don’t recommend re-using the same marinade for another batch of artichokes.
how I use marinated artichokes
I love all kinds of artichokes and use them a lot in cooking. Often I’ll use artichokes in brine for things like Tuscan artichoke soup or Creamy Artichoke Bisque. I also use the brined ones for Lemon Artichoke Hummus and Lemony Artichoke Pesto. But some recipes work well with the richness of marinated artichokes:
I would use these yummy artichokes in my Mediterranean Artichoke Salad.
They can be used in Crispy Chicken with Artichoke Salsa.
Marinated artichokes are always welcome on a Cheese Board, Burrata Platter or Aioli Platter.
They’re great for bruschetta and crostini.
Toss them into a simple pasta like Creamy Lemon Basil Pasta or One Pot Pasta Puttanesca.
Use them as a side for sandwiches like a Curried Chickpea Salad Sandwich or Heirloom Tomato Toast.
My Mediterranean Orzo Salad with Tuna uses marinated artichokes and marinated sun dried tomatoes for a rich flavorful meal.
Marinated artichokes are the star of my fabulous Antipasto Platter.
marinated artichokes faqs
Are marinated artichokes healthy?
- Yes when you make them this way with heart healthy olive oil. The oil is caloric, so enjoy in moderation as an accent food in your diet.
- Commercial brands use cheaper oils that do not have the same health properties as olive oil.
Olive oil is pricey, what else can I use?
- This gets tricky, and one of the reasons I don’t like store bought marinated artichokes is that they don’t use good quality flavorful oil. You can use canola, sunflower, or safflower oil, but I recommend olive oil. Look for it on sale at your grocery store, Sam’s Club, or Costco. Pure or mild olive oil tends to be cheaper.
Can I freeze my marinated artichokes?
- Technically you can, but personally I would not, unless you’re marinating lots of fresh in season artichoke hearts. But with jarred or canned artichokes the recipe is quick and easy to make and freezing can alter the texture of the chokes.
How long will these last?
- Up to two weeks in the fridge.
Can I customize the marinade?
- Yes, lots of possibilities here to change up the flavors in your marinated artichokes!
- Use roasted garlic for a smokier flavor, and when garlic is roasted it’s much milder, so use up to 5 or more cloves, whole or smashed.
- Add lemon zest.
- Whisk in a little anchovy paste.
- Use fresh instead of dried herbs.
- Add mustard, cumin or coriander seeds.
- Add capers, chopped olives, sun dried tomatoes or roasted peppers.
- Use red wine vinegar.
I love artichokes!
- Lemony Tuscan Artichoke Soup
- Creamy Artichoke Bisque
- Artichoke Parmesan Crostini
- Lemon Artichoke Hummus
- Mediterranean Artichoke Salad
- Smokey Spinach Artichoke Dip
- Lemony Artichoke Pesto Recipe
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Marinated Artichoke Hearts
Ingredients
- 20 ounces small jarred whole artichokes
marinade
- 3/4 cup mild or pure olive oil
- 4 Tbsp fresh squeezed lemon juice
- 3 Tbsp Sherry vinegar
- 1 clove garlic, finely minced, or more to taste.
- 1 tsp dried oregano
- 1/2 tsp Italian herb blend
- 1/2 tsp each salt and fresh cracked black pepper
- 1/2 tsp crushed red chili pepper flakes, or more to taste.
Instructions
- Drain your artichokes and slice in half if they are small, in quarters if they are large. I leave very small ones whole. Drain on paper towels while you make your marinade.
- Whisk together the marinade ingredients and give it a taste to adjust any of the ingredients. I added a bit of extra salt and oregano to mine. And because I used a stronger olive oil, mine needed a bit of sugar to balance that out.
- Load your artichokes into a jar and pour the marinade over them. You want to completely submerge the artichokes.
- Cover and refrigerate overnight before serving. The marinated artichokes will last up to 2 weeks, refrigerated.
- Olive oil can solidify in the fridge, so simply leave it out on the counter to liquify before serving. This is a natural result of its healthy monounsaturated fats, and is completely normal.
Hi Sue,
This looks fabulous (as usual). Can I use frozen artichokes instead of jarred ones?
Yes, just be sure they are nice and dry after thawing.