Marinated Artichoke Hearts

artichoke on plate
Freshly marinated artichokes hearts are much more flavorful than the 'store' purchased varieties. The process is not too difficult and rewarding.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 24 small to medium artichokes, trimmed and steamed (
    • see recipe
    • 1 cup wine vinegar
    • 1 cup olive oil (*virgin, not extra virgin)
    • 4 cloves fresh garlic, minced OR 1/2 teaspoon garlic powder
    • 3 tablespoons minced fresh Italian parsley


If you are using fresh artichokes prepare as directed below, otherwise proceed to the next step.
Steam the artichokes and remove leaves. Place the leaves in a plastic bag and seal tightly. They can be eaten later chilled with a nice aioli.

Remove the choke and trim as desired. You can leave the chokes whole or cut them in half vertically through the stem.

Mix together wine vinegar, oil, garlic powder and parsley. Add artichokes. Stir, cover and refrigerate. Better on the second day. Will keep several weeks in the refrigerator; stir occasionally. Makes 24 whole chokes.

*Extra virgin olive oil may become too dominate in flavor so virgin olive oil is preferred.

Read More
All about artichokes including history, uses, recipes and more.

Additional Notes

) (You can substitute frozen artichoke hearts which should be prepared according to the package directions) Don't over cook or they may get mushy.
Recipes From - The Gourmet Food And Cooking Resource