Your Very Own Marinated Artichoke Hearts
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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
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Preparation
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.
Step 4
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Chef's notes
Artichoke hearts can be marinated for up to 2 weeks ahead (without the herbs), tightly sealed, and stored in the refrigerator.
