Delicious homemade marinated artichoke hearts are an amazing thing to serve as part of an appetizer party or to give as a hostess gift. It’s really easy to do and so much more delicious than the store-bought versions. This post is sponsored by Pompeian.
Artichoke hearts are kind of fancy; they’re unusual and that makes them special. The fact that you’ve marinated them yourself instead of buying them marinated, adds more specialness. Sometimes special foods are pretty time consuming to make, but these are easy to do and are ready to start enjoying in just 24 hours.
Get the detailed step-by-step instructions below or click here to head straight to the recipe.
Benefits Of Marinated Artichoke Hearts
In addition to being fancy and delicious, the marinated artichoke hearts are also really healthy. Artichokes aren’t a common food in North America. We don’t think of them that often. They are a vegetable though and have surprising health benefits that should add them to your more regular food list. Artichokes are packed with antioxidants, they have detoxifying, liver-cleansing benefits, they aid digestion, and are high in fiber.
For this artichoke recipe, you’re going to really boost all that health by marinating them in organic apple cider vinegar. Cider vinegar is well-known for its health benefits. It also improves digestion and boosts the immune system, combats bad cholesterol, prevents dandruff, soothes sore throats, keeps skin healthy and reducing excess fat in cells, promoting weight loss. That’s something I can really get behind!
How To Make Marinated Artichoke Hearts
Get out a clean container with tight-fitting lid or mason jar that has a 16-24 ounce capacity. Into it you put 2 cloves of garlic (sliced), 1/4 teaspoon red pepper flakes, 1/4 teaspoon of dry oregano leaves, and 12 peppercorns.
Open a 14 ounce can of whole baby artichokes packed in water and drain off the water. Put them in the jar.
Measure 1/2 cup of water and 1/2 cup of organic apple cider vinegar into a small sauce pot. Heat to a boil over high heat. Add some salt and stir to dissolve. Then pour it over the artichoke hearts until they are 3/4 covered in liquid. You may not need all of the liquid depending on the size of your container.
Pour olive oil over the artichoke hearts until they are fully covered.
Put on the lid and give them a really good shake to distribute the garlic and seasonings throughout the jar. Let them cool on the counter.
Refrigerate for 24 hours before serving.
How To Use Your Artichoke Hearts
Put these marinated artichoke hearts out for any buffet or appetizer party. You can also cook with them throughout the season by chopping them and adding them to omelets, pasta dishes, and salads.
A jar of these artichoke hearts work great as a hostess gift too, or wrap them and give them as a present to a loved one (just keep refrigerated until giving time). Very versatile.
These last a week in the fridge so you have plenty of opportunities to find your favorite use.
More Briny Recipes
I love salty, briny things like these artichoke hearts. If you love them too, make sure to check out these recipes:
- Marinated Olives
- Sun-Dried Tomato Tapenade
- Whipped Feta Dip
- Feta Pasta Bake
- Sun-Dried Tomato Chicken Pasta
Podcast Episode On Marinating Artichoke Hearts
Listen to learn how to make this recipe, along with some great tips from Christine:Print
Delicious homemade artichoke hearts are an amazing thing to serve as part of an appetizer party or to give as a hostess gift. They’re also great to have in your fridge for adding to salads, omelets, and pasta dishes.
- 2 cloves garlic, sliced
- 1/4 tsp. red pepper flakes
- 1/4 tsp. dry oregano leaves
- 12 whole peppercorns
- 1 (14 oz.) jar baby artichoke hearts packed in water, drained
- 1/2 cup water
- 1/2 cup apple cider vinegar*
- 1/4 tsp. salt
- Olive oil (approximately 1/4 cup)
- Into a clean 16-24 ounce jar put the garlic, red pepper flakes, dry oregano leaves, and peppercorns.
- Add the artichoke hearts.
- Measure the water and cider vinegar into a small sauce pot. Heat to a boil over high heat. Pour over the artichoke hearts until 3/4 covered in liquid. You may not need all of the liquid depending on the size of your jar.
- Pour olive oil over the artichoke hearts until they are fully covered.
- Put on the lid and shake well.
- Cool on the counter. Refrigerate for 24 hours before serving. They’ll keep in the fridge for 1 week.
*If you would like to use lemon juice instead of cider vinegar, it is best to not heat it. Heat the water, add salt to it, and pour it over the artichoke hearts. Then add the lemon juice and the olive oil.
This post originally appeared in December 2016 and was revised and republished in March 2023.