When hosting a gathering (big or small), there’s nothing better than a fabulous charcuterie platter and one of the things I love to include on that platter is marinated artichoke hearts.
For years, I’ve bought them; they’re sold in jars and it’s a bit tricky to find ones that are suited to my taste. I find that they’re usually one of two extremes. Either they can be terribly bland or an assault on the tastebuds – loaded with salt and vinegar. So, I decided to try my hand at making my own. The result was fantastic…they were light, fresh and full of flavor.
Try this (very fast, very simple!) recipe once and, I promise you, you will never purchase marinated artichoke hearts again!
Marinated Artichoke Hearts
- 1 can of artichoke hearts quartered, drained and rinsed
- 4 Tbsp. extra virgin olive oil
- 1 small lemon zested and then juiced
- 1 clove of garlic minced
- ¼ tsp. Sea salt
- ¼ tsp. Dried Italian Seasoning
- Pinch of red pepper flakes optional
In a medium bowl, whisk together the olive oil, lemon juice (approximately 3 Tbsp.), garlic and sea salt. Add the Italian seasoning and red pepper flakes (if desired).
Add artichoke hearts to a small salad bowl. Pour the dressing over them and gently toss to coat.
Cover and refrigerate for at least two hours or overnight.
About 20 minutes before serving, bring to room temperature and sprinkle the lemon zest over top. Taste and adjust salt and pepper, as needed.
Serves 4 as an appetizer.
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