DESCRIPTION
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.
Listen to learn how to make this recipe, along with some great tips from Christine:
[sc name="marinadedartichokeheartsrotd"][/sc]Ingredients
Scale
- 2 cloves garlic, sliced
- ¼ tsp. red pepper flakes
- ¼ tsp. dry oregano leaves
- 12 whole peppercorns
- 1 (14 oz.) jar baby artichoke hearts packed in water, drained
- ½ cup water
- ½ cup apple cider vinegar*
- 1/4 tsp. salt
- Olive oil (approximately ¼ cup)
Instructions
- 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.
Notes
*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.