Rating: 4.85 stars
39 Ratings
  • 5 star values: 35
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Store-bought marinated artichokes are too expensive and are consumed faster than the time it takes to open the jar. I created this recipe with simple ingredients that are already found in the kitchen. It's delicious by itself, but feel free to experiment and even make your own artichoke salad. It's not like the real deal...it's better! Enjoy immediately or chill the marinated artichokes for at least an hour before serving.

Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.

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  • Seal the container and shake to emulsify the mixture.

  • Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.

Nutrition Facts

195 calories; protein 4.7g; carbohydrates 15g; fat 13.6g; sodium 1892.4mg. Full Nutrition
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Reviews (41)

Most helpful positive review

Rating: 5 stars
03/29/2012
A-W-E-S-O-M-E!!!! I used about 3/4 tsp. each salt and pepper, and that seemed to be perfect for us. I was a bit leary of the Italian seasoning, but it really gives them good flavor. I did use the optional garlic, which is a must, IMO. Be sure to use a good extra virgin olive oil. I've been eating them straight out of the fridge, but plan to make a salad w/ them for dinner, if they last that long, lol. These would also be great on an anti-pasto platter, which is what I will do w/ them next time. I think a great twist would be to add maybe 1/4-1/2 teaspoon of crushed pepper flakes in there as well...believe me, they are wonderful as is, just thinking out loud, lol. Note that these do not taste like the jarred ones @ the store...they are different, but better! This is a definite keeper that I will make often~YUM! Thanks for sharing. :) Read More
(33)

Most helpful critical review

Rating: 3 stars
09/20/2017
I made these according to the recipe with no changes. These were far too tart for me and I drink lemon juice. One other point I didn't care for was that there is just barely enough liquid to coat the artichoke hearts. Because I wanted to tone down the lemon and add some liquid I added more olive oil and that seemed to work. They are great on salads and sandwiches. This is a great base to work from for an artichoke marinade. I will make them again but I will use more olive oil and possibly some water. Read More
(3)
39 Ratings
  • 5 star values: 35
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/29/2012
A-W-E-S-O-M-E!!!! I used about 3/4 tsp. each salt and pepper, and that seemed to be perfect for us. I was a bit leary of the Italian seasoning, but it really gives them good flavor. I did use the optional garlic, which is a must, IMO. Be sure to use a good extra virgin olive oil. I've been eating them straight out of the fridge, but plan to make a salad w/ them for dinner, if they last that long, lol. These would also be great on an anti-pasto platter, which is what I will do w/ them next time. I think a great twist would be to add maybe 1/4-1/2 teaspoon of crushed pepper flakes in there as well...believe me, they are wonderful as is, just thinking out loud, lol. Note that these do not taste like the jarred ones @ the store...they are different, but better! This is a definite keeper that I will make often~YUM! Thanks for sharing. :) Read More
(33)
Rating: 5 stars
05/19/2012
I am basing this review at the moment on how easy these are to make and on how gorgeous my 2 jars came out....I cant rate taste at the moment as I gave these out as Mother's Day gifts. I used 4 cans of quartered artichokes 1 1/2 lemons 4 tblspns of olive oil salt and pepper 2 tspns of Italian seasonig and 4 cloves of crushed garlic. They looked so good in the jar just like the ones in the store. I will update my review as soon as I get the "taste" feedback I need. Thanks for a great recipe. 5/18/12- got my first "taste" review back from my mom who raved about these artichokes. She tried them last night and said they were perfectly seasoned and tangy. At this point the artichokes have been sitting and marinating for a lil over 2 weeks. I think as they sit the will increase in flavor. Read More
(18)
Rating: 5 stars
10/27/2013
very good... I put in a splash of white wine vinegar as I thought it needed a little kick. Will use this recipe from now on and only buy marinated in a pinch. Sam's Club has a very large jar of plain artichokes for a great price. When its time for me to open that jar I will definitely make a large marinated jar using this recipe. thanks Read More
(7)
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Rating: 5 stars
12/24/2016
Really good! They don't usually make it into a dish other than a bowl from which a fork puts them in my mouth. One note: measure out 3 Tbsp of the lemon juice. The first batch I made my lemon was apparently really juicy and they were too lemony. Read More
(4)
Rating: 5 stars
03/25/2016
I've made this recipe more than a dozen times. It's terrific. But now I make it as written but add black and green olives slice in half about 2 to 3 ounces of jarred roasted pepper diced and a bunch of banana peppers. It's to die for. Read More
(4)
Rating: 5 stars
06/27/2014
Loved this! This time I'm adding a little red wine vinegar and some black and green olives to the jar. My mouth is watering just to think of it! Read More
(3)
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Rating: 5 stars
04/21/2013
We have enjoined this marinate so much now that we can't eat artichokes any other way! We used frozen artichokes and canola oil garlic powder and a dash of onion powder. Just makes it faster! Read More
(3)
Rating: 3 stars
09/20/2017
I made these according to the recipe with no changes. These were far too tart for me and I drink lemon juice. One other point I didn't care for was that there is just barely enough liquid to coat the artichoke hearts. Because I wanted to tone down the lemon and add some liquid I added more olive oil and that seemed to work. They are great on salads and sandwiches. This is a great base to work from for an artichoke marinade. I will make them again but I will use more olive oil and possibly some water. Read More
(3)
Rating: 5 stars
12/15/2013
I made this as part of a tapas-style dinner. They're delish! I only wish I had made more because these guys are hard to share. Read More
(3)