Appetizers & Starters > International Appetizers > Mediterranean Starters > Antipasto
Marinated Artichoke Hearts
A simple yet elegant antipasto featuring marinated artichoke hearts with herbs and spices. A delightful addition to any Mediterranean spread.
Ingredients
- 1 can (14 oz) Artichoke Hearts
- 1/4 cup Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 clove Garlic
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Dried Basil
- 1/4 teaspoon Red Pepper Flakes
- to taste Salt
- to taste Black Pepper
Preparing the Artichoke Hearts
Thoroughly drain the artichoke hearts. If they are whole, quarter them into bite-sized pieces.
Making the Marinade
In a medium bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
Marinating the Artichoke Hearts
Add the drained artichoke hearts to the marinade and toss gently to coat evenly. Ensure all artichoke pieces are submerged in the marinade.
Chilling and Serving
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Serve chilled as part of an antipasto platter.
FAQ
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Can I use fresh artichoke hearts?
Yes, you can use fresh artichoke hearts. You'll need to trim and cook them before marinating. Boil or steam them until tender, then quarter them and add them to the marinade. -
How long can I store the marinated artichoke hearts?
Marinated artichoke hearts can be stored in an airtight container in the refrigerator for up to 5 days. The flavor will continue to develop over time. -
What are some other ingredients I can add to the marinade?
Consider adding a pinch of dried thyme, a bay leaf, or a squeeze of lemon juice for extra flavor. You can also include sliced red onions or sun-dried tomatoes for added texture and taste.