Homemade Marinated Artichoke Hearts
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 kinda 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.
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. 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
You can 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.
You can even take a jar of these artichoke hearts as a hostess gift 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. And if you had fun making these, try out our Marinated Olives next!
Here’s a printable version of the instructions for you:
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
- 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.
Disclosure: I’m a Brand Ambassador for Pompeian meaning that they compensate me to promote their products on my sites and in social media. All opinions are true and my own.
This post originally appeared in December 2016 and was revised and republished in September 2020.