Homemade Marinated Artichoke Hearts
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A Note from Feedfeed
Celebrate artichoke season with these homemade marinated artichoke hearts. Braise the trimmed artichokes with vinegar and spices before marinating in a tangy, herby dressing that works well with a variety of other vegetables like roasted peppers or mushrooms, too.
Recipe Description
These marinated artichokes have become a family favorite. I like to serve them with antipasti, tossed into a salad, or piled onto a sandwich with burrata and arugula. Artichokes can be intimidating at first, but once you get the hang of it you’ll never pass up another fresh artichoke when they hit the markets! This recipe works well with any whole artichokes, but the best and most tender variety are baby artichokes, followed by ones that are slightly smaller than your fist.
- Test Kitchen Notes
- Recipe Card
Test Kitchen Notes
It may seem like a lot of waste, but much of the artichoke is fibrous and inedible. The most delicious part is the heart and the base of each leaf. If you need a visual of how to clean artichokes, watch the video attached to this recipe page.
How to Clean Artichokes For This Recipe:
1. Snap off discard any wrinkled or tough outer leaves.
2. Trim ¼” from the base of the stems, then cut off the top of the artichoke with a very sharp knife (preferably serrated) about ⅔ of the way down, removing all of the sharp points on the tips of the leaves.
3. Use a vegetable peeler to shave down the stem to the white part.
4. Cut each artichoke in half lengthwise, then immediately dunk the whole thing in your braising liquid to prevent browning.
5. After the artichokes are fully cooked, use a small spoon or paring knife to remove the very center, also called the “choke”. Now the artichoke hearts are ready to marinate!
Recipe Card
ingredients
To Cook the Artichokes
- 4 1/2 cups water
- 1 1/2 cups white wine vinegar
- 2 tablespoons kosher salt
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon whole peppercorns
- 2 large garlic cloves, unpeeled
- 2 bay leaves
- 4 medium artichokes or 10 baby artichokes
ingredients
For the Marinade
- 1 1/2 cups olive oil
- 1/2 cup neutral oil, such as avocado oil
- 3/4 cup white wine vinegar
- 1 lemon, peeled with a vegetable peeler and juiced
- 1 tablespoon dried oregano
- 1 teaspoon whole fennel seeds
- 1/2 teaspoon crushed red pepper flakes
- 2 whole peeled garlic cloves
- 1 teaspoon kosher salt
Method
Step 1
Add the water, vinegar, salt, sugar, peppercorns, bay leaves, and garlic cloves to a large pot.
Step 2
Clean and halve each artichoke using the method above. As you finish cleaning each artichoke, place it in the pot and submerge it in the vinegar mixture to prevent browning before starting the next one.
Step 3
Place a heatproof plate directly on top of the artichokes to keep them submerged in the pot, then cover and bring to a simmer over medium heat. Reduce the heat to medium-low and cook at a gentle simmer.
Step 4
Start checking for doneness with a fork after 25 minutes, though they may take closer to 45 minutes depending on the size.
Step 5
Remove the artichoke hearts from the pot with a slotted spoon and let cool.
Step 6
Meanwhile, prepare the marinade by combining the olive oil, avocado oil, vinegar, lemon juice and peel, garlic cloves, fennel seeds, oregano, salt, and crushed red pepper flakes in a large jar (about 33 ounces). Stir until well combined.
Step 7
Once cooled, remove the center “choke” from each artichoke heart, then keep whole or cut them in half lengthwise. Use your fingers to feel for any tough leaves and carefully remove them.
Step 8
Submerge the artichoke hearts into the marinade and refrigerate for at least 12 hours before serving.
Step 9
Marinated artichoke hearts will last in the refrigerator for up to 2 weeks. You can use the marinade as a salad dressing or spoon some into the bowl when serving to sop up with crusty bread.