Description
Tender artichoke hearts marinated in a flavorful blend of herbs, garlic, and olive oil, perfect for salads, antipasti, or snacking.
Ingredients
Units
Scale
- 2 cups canned or jarred artichoke hearts, drained and halved
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons white wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Drain and halve the artichoke hearts if not already prepared.
- In a bowl, whisk together olive oil, garlic, white wine vinegar, lemon juice, oregano, basil, red pepper flakes, salt, and pepper.
- Add the artichoke hearts to the marinade and toss to coat evenly.
- Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
- Before serving, stir in fresh parsley if using.
- Serve chilled or at room temperature as a side dish, appetizer, or salad topping.
Notes
- Use fresh artichoke hearts if available for a more delicate flavor.
- Adjust the amount of garlic and red pepper flakes according to taste preferences.
- Marinated artichoke hearts can be stored in the refrigerator for up to one week.
- Great addition to antipasto platters, sandwiches, and pasta dishes.
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
