Marinated Artichoke Hearts

Since I have a garlic allergy, I cannot find marinated artichoke hearts garlic free. I make my own. These taste so much fresher than the ones in the jar and not as oily. There are so many uses for these. Use on any salads, especially my Niçoise Salad, or as a relish on chicken or a white fish such as mahi.

If you can use fresh herbs it’s better but a nice Italian blend works fine. The reconstitute in the liquid. Let them marry for at least 2 hours before using. You can keep them in the fridge for up to a week.

Marinated Artichoke Hearts

These are so fresh and not oily like the ones you buy in a jar. Try to use fresh herbs, but dried will work too. So many uses for them.

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Prep Time 7 minutes mins

Course relish, Salad, topping

Cuisine Mediterranean

Servings 14 ounces

Ingredients

  

• 1 14 oz canned artichokes, drained you can use frozen just let defrost and drain excess water
• ½ cup olive oil
• 2 tbsp fresh lemon juice
• 2 tsp fresh herbs (basil, thyme, rosemary)

Instructions

 

• Mix all together with artichokes in a small bowl or jar. Refrigerate for at least 2 hours.

Keyword artichoke salad, artichokes, marinated artichoke hearts