If you have an abundance of artichokes in your garden and aren’t sure how to use them all, marinated artichoke hearts are a great way to preserve them. They keep in the fridge for about a week and are great in salads, in pasta dishes, on pizza, or by themselves. The ingredients below are just a guideline – experiment with your favorite flavors. I love to add hot peppers and lots of extra garlic. Here’s how to marinate artichokes in vinegar and olive oil.
8-10 small, cooked artichoke hearts, trimmed and quartered (you can also use frozen)
1/2 cup white wine vinegar
1/2 cup water
2-3 T. extra virgin olive oil
1 tsp. salt (or to taste)
2 garlic cloves, sliced or minced
1/4 tsp. black peppercorns
1/4 tsp. red pepper flakes
1/4 tsp. dried thyme
1/4 tsp. dried oregano
Combine white wine vinegar, salt, and water in a saucepan and bring to a boil. Add garlic, black peppercorns, thyme, oregano, and red pepper flakes to the bottom of a glass jar that can hold at least 1.5 pints. Fill the jar with your quartered artichokes. Pour the hot vinegar mix into the jar.
Tap the jar to release air bubbles
Next, add the olive oil to the jar to cover the artichokes. Put a lid on it and shake it to mix it well.
Let the jar cool on the counter and then place in the refrigerator to marinate for a minimum of 24 hours.
These will store in the fridge for up to a week.
Do you have a great recipe for how to marinate artichokes? Let us know in the comments section below.