The Best Marinated Artichoke Hearts are bursting with garlic and herb flavor that will elevate any cheeseboard to the next level. They’re quick, easy, and use only pantry and fridge staples to make.
It’s spring! Let’s ring it in with a seasonally-inspired appetizer, The Best Marinated Artichoke Hearts!
I don’t think I’ve ever titled one of my recipes “the best”. I thought hard, and ultimately decided that these marinated artichoke hearts really deserve this title. They’ve been a hit among friends and family since I started making them a few years ago, so it seemed like the right time to share the recipe.
This recipe takes only minutes to come together, using pantry and fridge staples. After an hour or so of rest time, it’s ready to go. Throw them in a small bowl, arrange the bowl on a board with some cheese, prosciutto, crackers, and olives, and you’ve got a party.
As with most of my recipes, you can improvise it to suit your tastes (and your pantry). You can omit cilantro if you don’t like it. Add scallions or shallots, if you have them. I’ve used red Fresno peppers instead of jalapeño to add some color. Red wine vinegar can sub for white wine vinegar. I’m sure you could even try marinating a different vegetable; mushrooms or olives would be yummy.
If you have some leftover artichokes (which you won’t), add them to pasta (like my Kale and Artichoke Pasta Salad) for a tasty treat. You could also saute them with chicken. There’s practically no wrong way to eat them!
Tasty. Quick. Light. Inexpensive. Vegan. Gluten-free. Top 8 free. Perfect as a last minute snack for guests. As always, let me know if you try it, and share any delicious substitutions that you made.
The Best Marinated Artichoke Hearts
The Best Marinated Artichoke Hearts are bursting with garlic and herb flavor that will elevate any cheeseboard to the next level.
- 1 tbsp fresh cilantro leaves
- 1 tbsp fresh parsley leaves
- 1 clove garlic, smashed or roughly chopped
- 3-4 slices fresh jalapeno (you can remove seeds or use less to make it less spicy)
- 1 can artichoke hearts in water, drained and quartered
- 1 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil
- salt and pepper
Add all ingredients except salt and pepper into a small-medium glass bowl, and gently stir to combine. Add salt and pepper to taste. Cover, and set aside in the refrigerator for as short as 1 hour or up to 1-2 days. Serve with your favorite antipasto.
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