marinated artichoke hearts

Marinated Artichoke Hearts

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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

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