Marinated Artichokes
These Marinated Artichokes are bursting with the flavors of tangy lemon, garlic, red pepper flakes, and Italian herbs.
Using canned artichokes, you can create a delicious Italian-style appetizer or side dish in minutes. There’s no need to fuss with fresh artichokes, to make this vibrant, flavorful recipe!
Canned artichokes are a game-changer for this recipe for Marinated Artichokes because they’re already tender ensuring homemade marinade is absorbed quickly. With fresh garlic, herbs, and lemon, you’ll transform simple canned artichokes into a dish that rivals any store-bought version.
There’s something nostalgic about marinated vegetables; they remind me of big family gatherings where the table is filled with tasty Italian dishes. Whether it’s marinated olives, eggplant, or roasted peppers, vegetables are often the star at our Italian table. These Marinated Artichokes are no different and are ideal for entertaining or elevating a casual meal.
Why you’ll love this recipe
- Quick and easy – Canned artichokes make this recipe a breeze. You won’t believe how delicious a simple recipe can be!
- Flavorful – My recipe for Marinated Artichokes is a complete flavor explosion! You will adore the combination of zesty lemon and Italian herbs with the subtle sweetness of the artichoke hearts.
- Versatile – These Marinated Artichokes are wonderful with almost anything! Enjoy them as an appetizer, added to pasta dishes, or even as a topping for pizza or focaccia or used in an artichoke salad.
- Adaptable – This recipe is so easy to change and adapt according to your taste or your guests. Want it more spicy? No problem. More tang? Easy.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
Artichoke Hearts – I use canned artichoke hearts. You could use fresh artichokes that have been cleaned and steamed or boiled but that’s a lot more complicated.
Olive Oil – good quality, extra virgin olive oil is a must here. Choose one that you enjoy the flavor of.
Garlic Cloves – fresh garlic cloves that have been peeled and sliced or smashed.
Dried Herbs – Oregano and thyme add a quintessential Italian flavor. Remember to replace dried herbs regularly.
Red Pepper Flakes – I love Calabrian red pepper flakes but you can use whatever you have on hand. Check the level of heat as they vary so much!
Lemon – just the juice is needed for this Marinated Artichokes recipe.
Instructions
Drain artichoke hearts and rinse. Squeeze lightly to remove excess moisture then cut in half.
Whisk together the herbs, chopped garlic, red pepper flakes, extra virgin olive oil, and lemon juice.
Combine the marinade with artichoke hearts.
Allow the artichokes to marinate for at least 1 hour or up to 24 hours.
Substitutions
- Dried herbs: substitute with fresh oregano and thyme.
- Red pepper flakes: use chopped fresh hot peppers instead.
- Lemon Juice: instead of lemon juice you could add a splash of white wine vinegar.
Variations
- Kid-friendly: use fewer red pepper flakes or don’t add any at all.
- Seeds: add a sprinkle of cumin or coriander seeds for extra warming flavors.
- Capers: I love adding a spoonful of drained capers or olives.
Equipment
This marinated artichokes recipe only requires a medium-sized bowl, measuring cups and spoons, knives, and wooden spoons.
Storage
Store the Marinated Artichokes in a sealed jar or container together with all of the oil and flavorings for up to two weeks.
I have never frozen this recipe however it could be possible. The texture of the artichokes will change, but the taste will still be delicious.
Top tip
- Choose whole or halved canned artichoke halves. The texture will be better than quartered.
- Use the best extra virgin olive oil you can afford. A premium extra virgin olive oil has a rich, fruity flavor that elevates these Marinated Artichokes.
- Dried herbs lose their flavor over time. If you have an old bottle of dried herbs that has been kicking around for a while, it’s best to buy a new one. The flavor will be so much better!
- Red pepper flakes can vary in heat, even within the same type. If I’m using a new batch, I recommend adding a little less than you think. When the artichokes have marinated for a while, taste them and add more if you need to.
FAQ
There are so many uses! Add them to your pizza toppings, make crostini with them, stir through risotto or pasta, add to your next antipasto platter, or just eat them as a snack!
As I say always say, I’m a big believer in everything in moderation! So yes, these Marinated Artichokes are good for you. They are loaded with good minerals and fiber. But best of all, they are delicious!
No! Not homemade ones. You have gone to so much effort to marinate these beautiful artichoke hearts in delicious olive oil, herbs, lemon and garlic. They are loaded with flavor and should be enjoyed in their beautiful marinating juices. What’s more, don’t let the marinating juices go to waste. Take some crusty bread and soak it all up!
Serving Suggestions
I love to serve these Marinated Artichokes alongside a larger antipasto platter featuring a bowl of Olivada, Fried Sardines, Grissini Breadsticks, and a selection of cheeses.
Made this recipe?
Please let me know if you liked it by leaving a ★★★★★ star rating and a review below. And remember to subscribe to my newsletter – it’s free!
Marinated Artichoke Hearts
Ingredients
- 2 cans (14 ounce/400 gram) whole artichoke hearts
Marinade
- ½ cup (120ml) extra virgin olive oil
- 3 tablespoons lemon juice
- 2 garlic cloves
- ½ teaspoon dried oregano or to taste
- ½ teaspoon dried thyme or to taste
- ¼ teaspoon red pepper flakes or to taste
- ½ teaspoon salt
- ¼ freshly ground black pepper
Instructions
- Open the can of artichoke hearts and drain them in a colander. Rinse thoroughly under cold water to remove any brine or packing liquid, which can have a slightly metallic taste. Gently squeeze each artichoke heart with your hands to remove any excess moisture, being careful not to crush them. Pat them dry with paper towels to help the marinade absorb better. Cut whole artichoke hearts in half.
- Peel the garlic and chop finely. In a medium bowl, whisk together with the remaining ingredients for the marinade.
- Place the halved artichoke hearts in a large bowl. Spoon the prepared marinade over the artichokes.
- Use a spoon to gently toss everything together, ensuring the marinade covers all sides of the artichokes. Taste and adjust the seasoning if necessary.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. For the best results, let the artichokes marinate for 24 hours—this extra time deepens the flavor and gives the artichokes a deliciously tangy, herby punch.
- When ready to serve, bring the marinated artichokes to room temperature to fully appreciate their flavor. They make a perfect appetizer, salad topping, or addition to an antipasto platter. Enjoy them on their own or alongside your favorite cheeses, cured meats, and bread.
Notes
- Use Whole Artichokes: They have a better texture than halved or quartered ones.
- Invest in Quality Olive Oil: A good extra virgin olive oil adds a rich, fruity flavor.
- Check Your Herbs: Old dried herbs lose potency—replace them for the best flavor.
- Watch the Heat: Red pepper flakes can vary—start with less, taste after marinating, and adjust if needed.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Good recipe. Easy and tasty.
Thank you for your feedback, Ingrid.