Hello, frugal foodies! Today, we’re doing a deep dive – into the delicious world of Marinated Artichoke Hearts. Picture this: succulent, tangy, and brimming with flavor – all from a humble can of artichokes (along with a little kitchen magic!)
Join me as we unlock the secrets to conjuring up these goodies, explore mouth-watering ways to use them in recipes, and bring them in on a budget. Let that last part be our secret, though – because, who’s gonna know these are gourmet on a budget?
About Marinated Artichoke Hearts:
Marinated artichoke hearts are tender, flavorful, and tangy pieces of artichoke that have been soaked in a mixture of oil, vinegar, herbs, and spices. They are a popular ingredient in salads, pasta dishes, antipasti platters, and as a delicious stand alone snack.
I was inspired to toss together these very gourmet-tasting Marinated Artichoke Hearts after I just about choked over the price of a little jar of marinated ‘chokes at the store! I really wanted them for my Favorite Antipasto Salad I made the other day, and I promised you then I’d get this recipe out quickly so you could enjoy them, too!
Making Marinated Artichoke Hearts:
The actual artichoke hearts in Marinated Artichoke Hearts aren’t that different from the canned variety that this recipe starts from. As a matter of fact, the actual hearts look just the same! The difference comes in with the flavor. In the marinated variety, the hearts are layered in a jar with spices and herbs and topped with brine and in the plain old canned artichoke hearts, they’re plain and packed in water.
It’s important to rinse and thoroughly drain your canned artichoke hearts, partly to get rid of that “canned taste” and partly so the brine can work on them. If your can contains whole artichoke hearts, cut them in half from the stem end to the top before draining and rinsing. Once they’re rinsed and well drained, it’s a simple matter to start layering them in a very clean jar.
You’ll start from the bottom with spices and herbs – I simply use a good Italian Seasoning, my own blend, and after every layer of artichoke hearts add a little more of the Italian Seasoning. If you don’t layer, the spices/herbs will all float to the top and we want the flavor running all the way through the jar.
After they’re packed in the jar, simply mix up the brine and pour it over. If you buy the standard can of artichoke hearts and use a 12-ounce canning jar you’ll need 1 cup of brine. Easy peasy. It’s all over but the waiting. Wait a few hours if possible; I’d recommend 24 hours – they just keep getting better and better.
These artichokes are full-bodied and robust. Feel free to experiment. You can tame them by reducing the seasoning and adding a little less vinegar and a bit of water.
For a little variety: If you want your artichokes spicy, add more red pepper flakes – just be careful, it’s easy to go overboard and it doesn’t take much.
Of course, I have to stress that these are a refrigerated, not a canned product meant to be shelf-stable at room temperature.
These should keep well in the refrigerator for three weeks or so according to the CelebTimes, tightly sealed. If any of the artichoke hearts are above the liquid line, push them down or add a touch of water to cover and gently shake.
What to do with your Marinated Artichokes:
If you follow me (and if you don’t please do!) you might remember I made an Antipasto Salad the other day – and in that salad, I used these very same Marinated Artichoke Hearts. That’s a flex that saved me a bit of cash.
But let’s whip up some more culinary magic! These versatile gems can be a star ingredient in a variety of dishes:
- Pasta: Toss them into your favorite pasta dish along with some olives, sun-dried tomatoes, and feta cheese for a Mediterranean vibe.
- Chicken with Lemon and Artichokes: This chicken dish has tons of bright, garlicky lemony flavor. I usually use plain old artichoke hearts but a follower loves this dish with the marinated ones for extra flavor.
- Stuffed Chicken Breast: Stuff a chicken breast with Artichoke Hearts and goat cheese, coat with seasoned breadcrumbs and bake until nicely browned and cooked through.
- Pizza: Elevate your pizza game by adding marinated artichokes to your toppings. Pair them with spinach, roasted red peppers, and mozzarella – bellissimo! Or maybe try fresh Mozzarella, thinly sliced red onion, and a little rosemary.
- Artichoke Frittata: Whip up a scrumptious frittata with artichokes, eggs, cheese, and your favorite veggies. Perfect for a quick and filling breakfast or brunch.
- Creamy Artichoke Dip: Combine artichokes with cream cheese, sour cream, garlic, and grated Parmesan for a delectable dip – a party favorite!
- Add to Risotto. When the rice is done cooking, stir in chopped artichoke hearts, along with grated Parmesan and lemon zest, and let warm through. You’ll never have a dull bite.
- Pasta Salad: Mix marinated artichoke hearts into a pasta salad with cherry tomatoes, black olives, feta cheese, and a vinaigrette dressing. Here’s my flavor-packed version Tortellini Antipasto Salad. The recipe doesn’t include artichoke hearts but they’d be right at home.
- Make a Panini: Layer Roasted Bell Pepper Strips, Marinated Artichoke Hearts, fresh mozzarella, and arugula on rustic Italian bread for a killer panini. Add in roasted turkey, ham, or grilled chicken if you wish.
- Antipasto Platter: Add marinated artichoke hearts to your antipasto platter along with olives, cured meats, cheeses, and roasted vegetables for a tasty appetizer.
- Artichoke Crostini: Spread marinated artichokes on toasted baguette slices, top with shaved Parmesan, and drizzle with balsamic glaze for an elegant appetizer. For another take, use ricotta as a base and top with chopped, marinated artichokes.
- Artichoke and Goat Cheese Tart: Make a savory tart by layering marinated artichoke hearts, crumbled goat cheese, and caramelized onions on a puff pastry crust. Bake until the pastry is golden and the cheese is bubbly.
Saving Money on Marinated Artichoke Hearts:
Being frugal doesn’t mean skimping on flavor or fun! Here’s how you can keep your budget in check while relishing your marinated artichokes:
- Sure, you can buy pre-marinated artichokes, but making them at home is not only cost-effective but also allows you to customize the flavors to your liking.
- Opt for canned artichoke hearts packed in water rather than oil. You’ll save a few bucks without compromising on taste. You will most likely find that plain artichokes in a can cost less than those in a jar.
- Look for deals or discounts when purchasing canned artichokes, and stock up when you find a good one.
- Specialty items like artichoke hearts often end up in a discount bin. You’ll score some great deals, and not just on artichoke hearts, if you check this area of the store every time you visit.
- Keep an eye on the dates, but don’t be ruled by them. Items like canned artichokes, if stored properly will be good for months or years past the “best buy dates.” Store properly to extend their shelf life – in a cool, dry, dark place without big temperature fluctuations. Aim for 50 to 75 degrees F.
- Don’t let any marinated artichokes go to waste! Incorporate them into various recipes throughout the weeks ahead to stretch your dollar.
So, there you have it – a frugal feast of marinated artichokes and creative recipe ideas that won’t break the bank. Remember, being thrifty in the kitchen is not about sacrificing flavor; it’s about embracing culinary creativity and savoring every delicious moment. Happy cooking, my fellow frugal foodies!
marinated artichoke hearts
- Prep Time: 10 minutes
- Total Time: 10 minutes + time to marinatee
- Yield: 12 ounce jar 1x
- Category: condiments
- Method: marinating
- Cuisine: italian
For the Artichoke Hearts:
- 14-ounce can artichoke hearts, drained & cut in half if whole
- 2 teaspoons Italian or Greek seasoning
- pinch red pepper flakes
- salt to taste; recommend 1/2 teaspoon
- 6 peppercorns
For the Brine:
- 1/2 teaspoon sugar
- 1 teaspoon lemon juice
- 1/4 cup mild olive oil
- 1/3 cup white wine vinegar
- water to bring total liquid to 8 ounces (a total of 1 cup)
Drain artichoke hearts. Cut in half through heart to top. Mix together spice ingredients in a small bowl. Mix together brine ingredients in a measuring cup (to make bit easier to get to the 8 ounces total) stirring to dissolve sugar.
Layer the spices and artichoke hearts in a 12-ounce canning jar, starting with the spices first and sprinkling some of the spices over each layer of artichoke hearts.
Stir brine again and gently pour over the artichokes. Artichokes should be under the brine. Top with a little water if needed. Gently shake to distribute pieces and refrigerate until needed.
Note: using a different type of jar may mean that you are going to need more or less of the brine to cover. Adjust your recipe accordingly.
Keywords: Artichokes, Condiments, Italian, marinated, pickles