Your Very Own Marinated Artichoke Hearts

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Alison Roman

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Ingredients

6–8 servings

1⁄2 cup olive oil
2 sprigs fresh oregano
1 lemon, thinly sliced, seeds removed
1 shallot, thinly sliced
Kosher salt and freshly ground black pepper
2 (14–ounce) cans artichoke hearts in water, drained, halved or quartered
2 tablespoons white wine vinegar
1⁄2 cup fresh mint or parsley leaves

Beginner Italian Vegetarian Sautéing ...

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Preparation

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Step 1

Heat the olive oil, oregano, lemon slices, and shallot in a medium skillet over medium heat. Cook, swirling occasionally, until the shallot and lemon start to sizzle and brown a bit, 4 to 6 minutes. Season with salt and pepper and remove from heat.

Step 2

Place the artichoke hearts in a medium bowl and pour the oil mixture on top, followed by the vinegar. Season again with salt and pepper and let sit at least 30 minutes.

Step 3

Just before serving, transfer to a serving dish or bowl and scatter with the mint.

Chef’s notes

Artichoke hearts can be marinated for up to 2 weeks ahead (without the herbs), tightly sealed, and stored in the refrigerator.

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Your Very Own Marinated Artichoke Hearts

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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