Thursday, May 17, 2012

Marinated Artichoke Hearts

Marinade, with my pouty whisk
I don't mind using convenience foods, so this is one of the last posts I thought I'd ever write.  Marinated artichoke hearts come in a jar, pre-marinated and delicious.  Making your own would be like making your own cheese or your own yarn:  great for some people, but not really something I'm dying to do.

Last week, I planned to make artichoke dip for a girl night.  Somehow, though, I found myself with two cans of artichoke hearts when I needed one can of plain and one jar of marinated.

What's a girl to do?  Go to the grocery store?

Heaven forbid.

No, I had 24 hours before the girl night, and I decided to use one of those cans to make my own marinated artichokes.

Turns out, it's pretty easy.  And worth the extra effort.  Even though the veggies themselves came out of a can, the freshly-made marinade gave the artichokes a kick that you just don't get from the jarred version.  

Marinated Artichoke Hearts

1 can quartered artichoke hearts, well-drained
1/2 c. olive oil
1/2 c. white wine vinegar
1 tsp. minced garlic
1/4 tsp. crushed red pepper
1 tsp. dried mixed Italian herbs (basil, oregano, and thyme ... or a purchased blend)

Mix all ingredients in a container with a lid.  Seal up, and refrigerate 12 - 24 hours.


  1. That's a clever trick. I hate rushing out to the grocery store for something I forgot. That's a nice save, Wendy. How was the dip?

    ~ Krista

  2. Oh, the dip was AWESOME. Kicky Artichoke Dip (found on this site). So yummy.

    These would also be good as part of a simple antipasti platter.

  3. Wendy, love it. I adore marinated artichokes and I've been wondering what marinade to use. I want to get those little artichokes (the babies) and cook 'em up and add this marinade. Perfect!


  4. Oooh - a step beyond ... using actual fresh artichokes!