Marinated Artichoke Hearts

Name: Marinated Artichoke Hearts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 2 14-ounce cans of quartered artichoke hearts, drained; 1 cup Primal Kitchen Pure Avocado Oil, plus more if needed; 6 cloves of garlic, sliced; 1 small seedless lemon, sliced; 4 bay leaves; 2 teaspoons dried oregano; 2 teaspoons dried basil; 1 teaspoon crushed red pepper flakes; 1 teaspoon flakey sea salt; 1 teaspoon peppercorns

March 27, 2024

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One of nature’s most attractive vegetables, at least in our humble opinion, artichokes are totally underrated in the home kitchen. Besides containing nutrients like fiber, vitamin C, folate, and vitamin K, they’re also a master at elevating basic recipes. Artichoke hearts are the tender, fleshy bulbs at the very center of the artichoke flower whose tender leaves are often used to make spinach artichoke dip.

With a nutty, earthy flavor that sits somewhere between Brussels sprouts and squash, artichoke hearts are especially delicious when marinated in oil, with copious herbs and spices. The addition of these elements removes the slight bitterness naturally found in the plant, turning them into soft, buttery little nuggets of joy. To make this simple marinated artichoke hearts recipe at home, we used canned veggies and brought in our culinary powerhouse, Primal Kitchen Pure Avocado Oil, which has a neutral taste that won’t overpower the tender hearts.

Marinated Artichoke Hearts

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

5 minutes

Calories

298

Marinated artichoke hearts add a zesty Mediterranean flavor to pizzas, pasta dishes, game day charcuterie boards, and more. We marinated our canned artichoke hearts in pure avocado oil for a more neutral taste that plays up the garlic and other herbs. Try dicing them on bruschetta or tossing them into a Greek salad!

Author:

Mackenzie Burgess, RDN

Ingredients

2 14-ounce cans of quartered artichoke hearts, drained
1 cup Primal Kitchen Pure Avocado Oil, plus more if needed
6 cloves of garlic, sliced
1 small seedless lemon, sliced
4 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon crushed red pepper flakes
1 teaspoon flakey sea salt
1 teaspoon peppercorns

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Directions

In a large container, add drained artichokes and set aside.
Add avocado oil to a pot over medium-high heat. Then, add garlic, lemon slices, and bay leaves and sauté for 3 to 4 minutes.
Remove pot from heat and let cool for 2 minutes. Then, stir in dried oregano, dried basil, red pepper flakes, salt, and peppercorns.
Pour avocado oil mixture over the artichokes and gently stir. Pour over more avocado oil as needed to cover the artichokes, then add over a lid.
Let the artichoke hearts marinate in the fridge for at least 24 hours before enjoying.
Store any extras in a sealed jar or container in the fridge for up to 2 weeks.

Recipe Note

Nutritional information calculated using Cronometer.
You can also follow this similar recipe to marinade other ingredients like hearts of palm, olives, or mushrooms.

Nutrition

Serving Size: 1 serving
per serving: Calories; 298

Amount/Serving % Daily Value

Carbs: 7.8 grams
Fat: 28.1 grams
Protein: 1.4 grams

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About the recipe creator:

Mackenzie Burgess, RDN is a registered dietitian and recipe developer in the Denver area. She focuses on customizable recipes with ingredients of your choice. Mackenzie is passionate about improving peoples’ cooking confidence through easy meals, kitchen hacks, and her hands-on “Coaching + Cooking” program. Connect with her on social media @cheerfulchoices or on her website at CheerfulChoices.com.