Party and I are huge fans of making our own ingredients when possible, rather than using store-bought materials. We've had artichokes on the brain these days, and when she told me that she was itching to put together a classic artichoke dip, I decided I'd make my own version of canned artichokes to give to her.

Because I wanted to make a lot of cans, I doubled the recipe — and in a matter of minutes, I had bright-flavored, zesty jars of artichokes that are great edible gifts. The multi-purpose vegetables keep for up to a week and are great on everything from pastas to salads to scrambles. To get the super quick recipe,


Marinated Artichoke Hearts

Marinated Artichoke Hearts


  1. 1 9-oz. box frozen artichoke hearts, thawed
  2. 1/2 cup extra-virgin olive oil
  3. Kosher salt (up to 1 teaspoon or to taste)
  4. 1/2 teaspoon dried thyme
  5. 1/2 teaspoon dried oregano
  6. 1/4 teaspoon crushed red chile flakes
  7. 2 tablespoons fresh lemon juice


  1. Rinse artichoke hearts under cold water. Combine artichokes, oil, salt, thyme, oregano, and chile flakes in a 1-qt. saucepan set over medium-low heat. Cover and cook, stirring occasionally, until the flavors meld, 10 minutes.
  2. Let cool to room temperature and stir in lemon juice. Serve or refrigerate in a covered container for up to 1 week.

Serves 4.

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